Ingredients

• 1 kg potatoes, peeled
• salt and freshly cracked black pepper
• 90 ml (⅓ cup) melted butter, divided
• 1 x 410 g can Rhodes Quality Chakalaka Mild & Spicy
• 1 x 410 g can Rhodes Quality Butter Beans, drained
• 250 g packet streaky bacon, crispy fried

Method

1. Grate the raw potatoes into a large bowl.
2. Squeeze out excess water and place in a clean bowl.
3. Add 30 ml (2 Tbsp) of the butter.
4. Season well and toss to mix.
5. Heat 30 ml (2 Tbsp) of the butter in a nonstick frying pan over medium heat.
6. Tip the potatoes into the pan and lightly pat down and smooth the edges with a wooden spoon.
7. Cook, without stirring or moving the potatoes, for 10 minutes or until the bottom of the rosti is crispy and golden.
8. Run a metal spatula under the rosti to make sure it is loose from the pan all over.
9. Turn out onto a wooden board lined with baking paper.
10. Add the remaining butter to the pan and once melted, slide the rosti back into the pan, golden side up.
11. Cook for a further 10 minutes or until the rosti is golden on the underside and the potatoes tender.
12. While the rosti is cooking, heat the Rhodes Quality Chakalaka Mild & Spicy and the Rhodes Quality Butter Beans together in a small pan.
13. Once the rosti is cooked, turn out onto a serving plate and cut into wedges.
14. Spoon the chakalaka over the rosti and serve immediately with the bacon.

Servings

serves 4