Come Sunday eve a quick peek reveals that Mother Hubbard is alive and well and has ransacked my pantry.
I actually find it strangely thrilling to be able to feed a family of four with a couple of potatoes and afew pieces of ham retrieved from the depths of the fridge. It makes me feel that I could protect my brood if things turned grim.
There was little complaint as the kids and husband gobbled their way through these tasty little morsels. So, if you are scant on ingredients, cashola or a spot of inspiration, give this quick chip chopped potato and corn fry up a whirl.
Crunchy potato rosti.
3 large potatoes peeled and coarsely grated
1 small egg lightly beaten
2 Tbs corn kernals (I use frozen)
80 grams of grated cheese
Salt and pepper
2Tbs olive oil.
Place grated potato in a colander and squeeze out as much liquid as possible from potatoes. (I know this sounds like a phaff – but it really does make a difference and really isn’t that hard).
Lightly whisk egg and combine with potato, corn, cheese, parsley and seasoning.
Heat butter and oil in a frying pan. Working in batches drop rounds of the mixture into the pan. Fry for at least 4 mins or until base is golden and crunchy. Flip and cook remaining side.
Drain on paper towel and keep warm in a low oven. Serve with assorted remnants from the crisper of your fridge and a Sunday night movie.