These are delicious served with any type of fish or meat but they are also lovely just with some wilted spinach and a poached egg. The rosti can be made up to 6 hours in advance and left at room temperature until ready to use. To reheat, place them on a cooling rack and place the cooling rack on a baking sheet in a preheated oven (275°F (140°C, Gas mark 1)) for 10–12 minutes. Alternatively, you can reheat under a medium grill for a couple of minutes on each side.
1 large baking potato
4 tbsp (2oz) Kerrygold Salted Butter
good pinch of salt
1. Peel the potato, then grate the flesh using the coarse side of a grater or on a Japanese mandoline.
2. Squeeze out all the excess water and place the grated potato in a bowl, then season with salt.
3. Melt the butter in a small pan or in the microwave and leave to settle for a couple of minutes, then pour into a jug leaving behind the milky sediment.
4. Heat a large non-stick frying pan and add a good film of the melted butter.
5. Divide the potato mixture into 4 portions and using 2 forks, spread each portion evenly into rosti or flat patty shapes.
6. Cook over a low heat for 5–6 minutes, until golden brown, turning regularly.
7. Drain the crispy potato rostis on kitchen paper and serve at once.