This light meal is perfect for a lazy Sunday lunch or a casual dinner. There is no hard and fast rule when it comes to making Rosti but I wanted it to be packed with flavour and used what I had to hand.
I topped these off with a fresh pan fried Woodpigeon breast and some fresh chopped dill. You can serve these with a crisp salad or on its own but we warned....these are incredibly moreish.
Prep time: 5 mins
Cook time: 20 mins
4 Woodpigeon breasts
4 waxy potatoes
200g smoked bacon lardons
4 tbsp plain flour
Handful fresh coriander
Half the potatoes and add them to a pan of water. Bring to the boil for 10 minutes. Remove from heat and drain then let the potatoes cool.
Grate the potatoes, carrots and shallots into a large bowl and season with ground black pepper. Add 3 eggs, flour, lardons and fresh chopped coriander then mix it all together into a thick mix.
In a frying pan, pour a generous glug of oil and set to medium heat. Shape the Rosti mix with your hands and place into the pan, pushing firmly down to flatten them. Gently fry for 2-3 minutes either side until golden brown.
As the Rosti cook, place the Woodpigeon breasts in a separate frying pan with some rapeseed oil and sear them for 1 minute each side. Remove from pan and rest.
Serve the hot Rosti immediately and top with sliced pigeon breasts, garnished with freshly chopped chives.