Grilled Potato Rosti Stack with Smashed Avo and Smoked Salmon

Have you got your menu sorted for the weekend? If not, I’ve got you. This Smashed avocado and smoked salmon potato rosti stack is my idea of a perfect Sunday morning breakfast. Restaurant quality breakfast without getting out of my pj’s. And it’s easy enough that the whole family can pitch in to cook. It’s a win-win!

This is the third recipe in a collection of brunch-themed recipes I created in conjunction with Le Creuset Australia. If Potato rosti with smoked salmon is not your thing, maybe a Baked Apple and Pecan French Toast Pudding or these Savoury Ham Cheese and Caramelized Onion Scrolls are!

If you’ve been following for a bit, you’ll know that I own A LOT of cast iron cookware… it’s my jam. While I own a smattering of different brands, the vast majority of my cookware is Le Creuset cast iron. So when Le Creuset asked me to do some recipes in their toughened non-stick grill and NEW Azure skillet, Honestly, how could one say no?

What are rosti?

Seriously, they are the BEST brunch potato dish!!! I think of them like a grated potato pancake. Kind of like hash browns, but the potato isn’t as compact.

What you need to get started

• Potatoes – I generally use Sebago potatoes. They are those dirty ones on every supermarket shelf in Australia and good all-rounder potatoes.
  
  
• Pantry essentials – sea salt flakes, freshly ground black pepper, olive oil
  
  
• Herbs and Vegetables – A ripe avocado and fresh chives
  
  
• Freshly squeezed lemon juice
  
  
• Creme fraiche
  
  
• Smoked Salmon

The nitty gritty

1. Grate the potatoes with a coarse grater. Put all the grated potatoes into a colander and squeeze out as much liquid as possible and soak up any excess liquid with a paper towel. Pop the potato into a large bowl and season with sea salt and pepper.
   
   
   
2. Heat up the non-stick pan on medium heat. Add some oil and coat the pan. Divide the potato mixture into six portions and pop each potato rosti onto the grill pan and lightly flatten the top (they should be roughly 2cm thick) Cook for 10 minutes. Once golden, flip and cook the other side for an additional 10 minutes or until golden. Remove from the heat and pop aside.
   
   
   
3. While the rostis are cooking, mash the avocado in a small bowl. Add the lemon juice and season with a pinch of salt & pepper. Stir through to combine. Pop aside.
   
   
   
4. In a separate bowl, whip the crème fraiche with a whisk until you have soft peaks. Add chopped chives and stir gently to combine. Pop aside.
   
   
   
5. To assemble, place a scoop of the smashed avocado mixture on top of the rosti. Top with a slice of smoked salmon and a dollop of the crème fraiche topping.

Equipment

These potato rostis were cooked in Le Cresuet’s Toughened Non-Stick Ribbed Rectangular Grill

You will also need a coarse box grater, a couple of mixing bowls, a whisk, a mixing spoon, and an egg flip for this recipe

If you don’t have a non-stick grill, you could also make these rosti in a skillet.

Do you love a Sunday family breakfast as much as I do? Here are a few recipes you might like…

• Bacon and cheddar soda bread 
• Spiced honey nut granola
• Traditional Full Irish Breakfast (fry up)

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