Simon Toohey’s Epic Crunchy Rosti with Delcado and Spiced Kewpie

Simon Toohey’s mash-up of a hashbrown and a potato pancake topped with the one avo that can make it even better – Delcado. The rich, creamy flesh of Delcado helps tie all the flavours together and makes this dish the perfect vegetarian brunch. Whip it up in no time at all.

Serves: 2-3
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 Delcado

4 Dutch cream potatoes

75 ml olive oil

50 ml kewpie mayonnaise

1 bunch coriander

3 spring onions (greens only)

1 teaspoon smoked paprika

Salt and pepper

Method

1.     Grate the potatoes using a box grater or a food processor with the grater attachment. 

2.     Place oil in a non-stick pan and bring to near smoking on high heat.  Carefully place the grated potato in the oil, making sure not to press down on the potatoes as gaps to help it to cook through. Disperse the potato evenly around the pan, keeping an eye on it so it doesn’t burn.  

3.     Once golden brown, carefully flip the rosti (being very cautious as the hot oil could splash).  Cook on the other side until golden brown.

4.     Take the rosti out of the pan and set on a draining rack to remove any excess oil.

5.     While it rests, halve the Delcado and remove the seed. From the thinner end, peel the Delcado skin off. Lay on the chopping board and slice really thinly. Separate each slice by squeezing together and then pushing the Delcado apart. 

6.     Place the rosti on a plate. Top with Delcado, kewpie, fresh coriander, sliced spring onions and a dust of smoked paprika.