POTATO ROSTI w/ EGGS
4 medium potatoes
¼ cup wholemeal flour
2 Tbsp extra virgin olive oil
Salt & pepper to taste
Wash, peel & grate the potatoes, squeezing out excess water with your hands, then place into a bowl.
Add flour, egg, salt & pepper to bowl, stir through.
Heat oil in a frypan on medium heat. Drop in a tablespoon of the mixture, flatten with the back of the spoon, cook for 5 minutes one side before turning over & cooking for a further 5 minutes on the other side. Outside should be golden & crispy. Repeat until all the mixture is cooked (should make 4 large or 8 small)
Cook eggs to your liking (ie. Scrambled, sunny side up, poached)
Serve either 1 large or 2 small rosti, with 2 eggs per serving. Add ¼ avocado sliced if you like!