Savory Chicken And Potato Rösti Recipe

About this recipe

A delicious breakfast featuring crispy potato rösti paired with tender chicken pieces, seasoned with aromatic spices for a hearty start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• 1 Kg Red Onion 1kg
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 1 Kg Potato New 1Kg
• 100G Sichuan Pepper, 100G
• 6 Per Pack Respectful Free Range Eggs
• 2.25 Kg Herb Fed Free Range Chicken
• 50G Pepper Black Ground BWFO
• 100 G Natco Paprika Powder
• 100 G East End Garlic Powder
• - Tata Salt

Instructions

1. 1. Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.
2. 2. Finely chop the onion and parsley, then combine them with the grated potatoes in a mixing bowl.
3. 3. Add the egg, salt, and black pepper to the potato mixture and mix thoroughly until combined.
4. 4. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat and spread half the potato mixture evenly to form a rösti.
5. 5. Cook the rösti for 5-7 minutes on each side until golden brown and crispy, then set aside and repeat with the remaining mixture.
6. 6. Cut the chicken breast into bite-sized pieces and season with paprika, garlic powder, and a pinch of salt.
7. 7. Heat the remaining tablespoon of olive oil in the pan and sauté the chicken pieces for 8-10 minutes until fully cooked and golden brown.
8. 8. Arrange the potato rösti on serving plates and top with the sautéed chicken pieces.
9. 9. Garnish with freshly chopped parsley and serve warm for a hearty breakfast.