Similar to potato rösti and hash browns, these fritters make an excellent base for your favourite toppings at brunch or breakfast. We’ve opted for fried eggs and avocado
Prep:10 mins
Serves 4 (approx. 3 fritters each)
800g (3 large) potatoes, peeled 1 onion3 tbsp plain flour2 eggs, lightly beaten3 tbsp vegetable oil4 tbsp soured cream1 ripe avocado, thinly sliced4 eggs, fried4 spring onions, trimmed and finely sliced
STEP 1Grate the potatoes and onion on a coarse box grater. Wrap in a clean tea towel and squeeze out as much liquid as possible. Transfer to a large bowl and mix in the flour and plenty seasoning. Stir in the egg.STEP 2Heat a little of the oil in a large non stick frying pan. Use 2-3 tbsp of the mix per fritter and drop into the pan, cooking for 3-4 mins on each side over a medium-high heat, using a spatula to turn. Transfer to a plate lined with kitchen paper and continue with the remaining oil and mixture (it’s best to cook in batches so as not to overcrowd the pan).STEP 3Serve 3 fritters per person, each stack topped with the soured cream, avocado and a fried egg. Sprinkle over spring onions to serve.
