I had a knee op a few weeks ago. It turned out to be more of an emotional trauma than a physical ordeal. My frustration levels were sky high. The inability to just stand up and make a cup of coffee; to climb in your car to go and buy a loaf of bread or the to simply walk to the kitchen to give the dogs a biscuit treat tested my patience on almost every level. Thank goodness though all of that seems behind me now. My knee is on the mend and I have a new lease on life – and thankfully, free from the nagging pain of previous months.
During me recouperation, my dear husband had to put up with a lot – and yes, he really looked after me. He made me pasta with creamy blue cheese dressing, herbed chicken and whatever he could rustle up from a fridge that had not been stocked for weeks. He then made me this fantastic breakfast: Potato chip rösti with a baked egg. It was such a clever way to recycle leftover chips (slap chips) that invariably taste horrible the next day. Rick gathered up the leftover chips, added some fresh ingredients and seasoned this – the result? A rather quirky yet crispy and delicious rösti.
Rick’s leftover slap chips rösti + egg
250 ml leftover chips
30 ml onion finely chopped
5 ml of fresh rosemary
small non-stick frying pan
Press the leftover chips with the back of a fork into smaller pieces. Stir in the chopped onion and rosemary and season with salt and pepper. Heat a generous chunk of butter and some olive oil in a non-stick pan. With the back of the spoon press the potato mixture in the pan until it is compact. Fry over medium heat until golden brown on one side, turn carefully and cook until golden on the other side too. Fry an egg and serve the egg on top of the chip-rösti.