Rotsi Potatoes with Poached Eggs & Quick Scalloped Potatoes

• 8 medium potatoes (about 2½ lbs.)
• 1/3 cup melted margarine.
• 1 tsp. salt.
• ½ tsp. pepper.
• 4 eggs for the poaching.

1. Peel and quarter the potatoes. In a pot cover with cold salted water; cover and bring to boil; cooking for 5 – 6 minutes.
2. Partially cooked, but still firm; let cool then grate.
3. In a skillet, heat part of the margarine till it sizzles.
4. Add potatoes, press flat into large pan cake shape.
5. Sprinkle with salt & pepper.
6. Using a knife, run it along the edge of the pan to loosen it, so the fry pan spatula, can be used to lift.
7. Cook for 6 – 10 minutes, until golden brown.
8. Cook the other side the same.
9. In the meantime cook the eggs, and drain.
10. Arrange on top the rosti potato pancakes.

• 6 cups sliced potatoes.
• ½ sliced onion.
• 1 cup water.
• 2 tbsp. flour.
• 1 tsp. salt.
• 1/8 tsp. pepper.
• Pinch of herb seasoning.
• 2 tbsp. butter or margarine.
• 1½ cups (approx.) milk.

1. In a top-of-stove casserole (dish/pot) cook potatoes and onion in 1 cup of water, covered for about 10 minutes.
2. Do not drain.
3. Sprinkle with combined flour, salt, pepper and herb seasoning.
4. Mix through the potatoes, gently.
5. Dot with butter.
6. Pour in milk just until it “shows” around top of the potatoes - no higher.
7. Cover and bake in 350 degrees F. oven for about 15 minutes.
8. Uncover and continue to bake for about 5 minutes until potatoes are tender and top is lightly browned.

» left by Christofer French

68 days ago.
73 fans.

My mouth is watering. Great contribution.

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