Herb Rosti with Crispy Chilli Yoghurt
/Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 kg potatoes, grated and water squeezed out
½ bunch parsley
½ bunch chives
½ bunch mint
½ bunch dill
2 tbs melted butter
1 pinch Coles sea salt
Crispy chilli yoghurt
1 cup Jalna Biodynamic Organic Natural Yoghurt
2 tbs chilli crisp
2 tbs olive oil
Coles sea salt
4 eggs
Extra herbs to garnish
Method
Combine all rosti ingredients in a bowl. Heat a small frypan over medium-high heat and melt some butter. Add a quarter of the rosti mixture, press into the pan, and fry until golden. Flip and cook the other side. Repeat with the remaining rosti mixture.
In a bowl, mix together the crispy chilli yoghurt ingredients.
Fry the eggs in a pan to your liking.
Serve the rosti topped with crispy chilli yoghurt, a fried egg, and extra herbs to garnish.