Doritos Tangy Cheese Rosti

Cooking big meals are great and all, but making something quick and easy, that tastes delicious is way more rewarding, and it's all thanks to Doritos.

Done in 30 minutes

Serves 2

Dish by Ori Goldberg

Ingredients

Potato rosti:

4large potatoes

70gTangy Cheese Doritos, lightly crushed

100gclarified butter

salt, to taste

Spiced butter:

4 tbspbutter

1 tspred pepper flakes

1/2 tsppaprika

Everything else:

1 tbspDoritos Sour Cream and Chive Dip

1 large egg

1 lemon, cut into wedges

handful of chives, finely chopped

A crunchy potato and Doritos Tangy Cheese rosti, fried in bubbling butter, and served with Doritos Sour Cream and Chive dip, a perfectly runny egg, and a Turkish breakfast inspired spiced butter. Breakfast, lunch or dinner, this rosti is an all-day crowd pleaser!

Method

Start by peeling and grating both waxy and starchy potatoes, add enough boiling water top cover and let sit for a couple minutes. Carefully squeeze out as much moisture as possible. Place the drained potatoes in a large mixing bowl with our crushed doritos and cool melted butter, and season with salt and pepper and add 70g of Doritos Tangy Cheese Chips to taste, and allow to fully chill.

Place a non-stick frying pan over medium heat, and once hot, add a knob of butter and vegetable oil, and pour in half our potato doritos mix. If you want to have it filled, add some Doritos nacho cheese at this point, before covering with more potato mix. Cover with a lid, and cook for 7-10 minutes or until golden on the bottom.

Flip the rosti onto a plate, and slide it back into the pan to cook the other side until crispy.

Once crispy on both sides, allow to rest on a cooling rack, whilst you lightly fry an egg. At the same time, melt butter in a small pan, adding red pepper flakes and paprika and cooking off for a minute.

Plate up the rosti, then a good spoonful of doritos sour cream and chives, then our fried egg, followed by our spiced butter, a handful of finely chopped chives and a squeeze of lemon.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!