Potatoes have become my pasta, bread and rice during this challenge. I roast them, boil them, make rosti with them.

Ingredients (for 4-6):

1 kg potatoes, boiled and grated on the large setting

1 medium onion, minced

120 gr speck, finely sliced

50 gr olive oil

salt and black pepper to taste

The day before you plan on eating rosti, boil your potatoes in salted water until cooked but not soft (about 30 minutes). Leave to cool overnight in the fridge.

The next day peel the potatoes and grate them, season with salt and pepper. Mince the onion and slice the speck. In a large non-stick pan heat the olive oil and cook the onion until golden and soft, stirring frequently. Add the speck and cook until golden brown and crispy, Add the grated potatoes to the pan, stir around so the speck and onion are evenly dispersed then leave too cook without touching it anymore until a crust has formed at the bottom. Once the crust starts getting to a golden brown clolour, flip the rosti upside-down helping yourself with a plate, cook at a high heat until crispy on the bottom and serve hot.

Enjoy!