Potato and Leek Rosti

One Year ago: Flank Steak with caramelized onions and balsamic glaze

Recipe

1lb 6oz large waxy potatoes (like Yukon Gold), peeled
1 large leek, trimmed
5-6 tbsp olive oil
1 egg, beaten
1 tbsp plain flour
salt and pepper
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1. Leave the potatoes whole and boil for 5 minutes.

2. Meanwhile, finely slice the leek
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and wash to remove any grit.
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Heat one tablespoon of the oil in a large frying pan,
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add the drained leek and cook 2-3 minutes to soften, turn into a large bowl.
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3. Drain the potatoes, rinse in cold water and drain again. Coarsely grate into the bowl,
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being careful with your fingers. Add the flour and toss with the leeks.

4. Add the egg and seasoning,
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and mix well.

5. Re-heat the frying pan, add 3 tablespoons of the oil, then drop tablespoons of the potato mixture into the pan, flattening to even rounds.
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Cook over a moderate heat for 4-5 minutes until the underside is deep golden brown, carefully turn the rosti and cook again until browned.
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Lift out of the pan and keep warm while cooking the rest of the mixture, adding more olive oil as needed.

Dinner is served!
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