Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated on Summerhill Stud in the picturesque KwaZulu-Natal Midlands, South Africa.

Amadumbe Rosti Recipe

Amadumbe Rosti Photo : Jackie Cameron

Amadumbe Rosti
Photo : Jackie Cameron

Amadumbe Rosti

The Swiss consider potato rosti one of their national dishes. It is commonly served for breakfast. Think crispy bacon, poached egg and hollandaise sauce with an amadumbe rosti - a brilliant start to any day. Farmers who strive to consider the environment and are dedicated to quality will definitely outshine the rest. I'm committed to supporting local growers, butchers, bakers and cheese-makers, where possible. We all need to 'live' locally.

Yields: 11

Ingredients:

*Rosti

255 g Amadumbe, steamed, peeled and grated

255 g raw Potato, grated

30 ml Chives, snipped

50 g White Onion, grated

2 Egg Yolks

Season very well

Extras for sautéing

40 ml salted Butter

40 ml Sunflower Oil

*Hollandaise Sauce

2 Egg Yolks

15 ml Water

10 ml White Wine Vinegar, reduce to 5ml

50 ml clarified Butter, heated (heat and skim any impurities within the butter)

Salt and Pepper

Method:

1) Mix all rosti ingredients together

2) Take a non-stick pan, heat, spray n cook, add 10 ml butter and 10 ml oil.  Using a cutter, full the rosti mixture 1 cm in height and fry until golden brown on both sides. Do four or so at a time and once browned, remove from the pan-place on paper towelling, add 10 ml butter and 10 ml oil for the next batch and continue frying

3) Place onto a tray, into an oven on 150˚C for about 15 minutes. Set aside for later heating

Hollandaise Sauce

4) Over a double boiler, whisk in a bowl the yolks and water amount until light in colour.  Add reduced vinegar and continue whisking.  (Be careful not to over heat as you will make scrambled eggs)

5) Add warm butter slowly to egg yolks to form a permanent emulsion, season well and serve

Serve with

6) Heat rostis in the oven, top with fried bacon, fresh rocket leaves, poached egg and Hollandaise sauce

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713