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