1 potato large or 2 medium (waxy not baking) skin left on
2 carrots, peeled
2 tbsp flour
2 spring onions, finely chopped
1 tbsp butter
green salad to serve
- Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.
- Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.
- Add the spring onion and shape into two discs. Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown.
- Flip to cook the other side, adding more butter if you need to. Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. Serve with green salad.