Brunch Sunday!

Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.

Makes 4 large

2 medium potatoes – peeled and grated

1 large Beetroot – peeled and grated

1 medium egg

Ground Black pepper and salt to taste

1 tsp parsley

1 tsp chilli’s – chopped very finely

1 small onion – grated.

1. Preheat oven to 200deg.
2. Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
3. Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
4. Remove rings and bake in the oven for 25 mins. 
5. I served with some Sweet Chilli sauce, however, you can serve with the following:-

Creme Fraiche and chive mix.

Put a fried egg on top also.

A simple side salad would make a lovely lunch

or just a simple mayo mix.

Yummy!