Carrot and potato rosti
- 450g large potatoes
- 1 large onion, finely chopped
- 3 rashers streaky bacon, chopped
- 1 tbsp sunflower oil, plus extra for greasing
- 200g carrots (peeled weight), coarsely grated
- 25g butter, melted
Pre-heat the oven to 200C/180C Fan/Gas 6. Boil the whole potatoes (don't peel them first) in lightly salted water for exactly 10 minutes. Drain and leave until cool enough to handle. Then peel and grate on the coarse side of a grater.
While the potatoes are boiling, fry the onion and bacon in the oil until the onion is soft and golden.
Put the potato, onion, bacon and carrots in a large bowl. Add the melted butter, season well and mix together.
Grease a 12-hole bun tin with a little oil. Cut 12 small rounds of baking paper to go in the bottom of each and spoon the rosti mixture on top. Press down lightly and cover the bun tin with a piece of foil. Cook in the pre-heated oven for 10 minutes, then remove the foil and cook, uncovered for another 15 minutes.