• 400g Maris Piper potatoes, coarsely grated
• 40g Paxo Sage & Onion Stuffing Mix
• 1 egg
• pinch of chilli flakes
• 2 tbsp salted butter
• 2 tbsp olive oil
To serve
• crème fraîche
• crispy bacon rashers
• hot honey
• chives, finely sliced
1 Wrap the grated potatoes in a clean tea towel and squeeze out all the excess water, then tip into a bowl. Add the Paxo stuffing mix, egg and chilli flakes, along with a big pinch of salt and pepper, then stir to combine.
2 Heat half the butter and oil in a large frying pan over a medium-high heat. Add half the potato mixture to the pan, 2 tbsp at a time, until you have around 3 rostis. Press each one down slightly to create a circle, then fry for 4 mins on each side until golden. Transfer to a cooling rack and sprinkle with flaky salt. Repeat with the remaining butter, oil and potato.
3 Split the rostis between two plates and serve with a dollop of crème fraîche, a couple of bacon rashers, a drizzle of hot honey and a sprinkling of chives.
If you can’t find hot honey, simply mix 3 tbsp of runny honey with ½ tsp of chilli oil, or more, depending on how hot you like it.
