You can thank the Swedes for potatoes done rosti-style, and it’s a neat way to make them look more interesting. A rosti is sort of a hash brown and makes a great idea for brunch, especially if served with fried mushrooms and tomatoes (and even baked beans – though check they don’t contain wheat etc – Heinz are OK). To stay truly Swedish-style requires a lot of parboiling and other faffing, so I’ve opted for a cheat’s version that is much simpler.
5 medium potatoes (about 2kg)
2 tbsp olive oil
Finely grate the potatoes and carrot using a food processor, or by hand. Finely chop the onion. Now put everything in a large bowl and pour boiling water over until everything is covered. Leave for five minutes.
Strain off as much water as you can by pouring through a sieve and using a wooden spoon to squeeze out as much water as possible. Put the potato shred back in the bowl and add the oil. Stir to coat everything in oil.
Now get a large frying pan and get it to a good, medium-hot heat. Pour a couple of tablespoons of vegetable oil in, then drop tablespoon-sized dollops of the potato mix onto the pan, as many as there is space for. You’ll need to flatten them down with the back of your spoon. After a few minutes, flip the rosti over to brown the other side. Drain on a piece of kitchen paper and sprinkle with salt before serving.