Rosti Big Breakfast

Rosti

1. Grate potatoes with the corase section of a grater.
2. Transfer the potato shreds to a bowl lined with cheese cloth
3. Squeeze all the liquid out from the potatoes until they are dry
4. Separate the potato shreds with hands
5. Season with salt and pepper
6. Add olive oil to a pan over medium low heat
7. Shape potato shreds in small thin round circles (about 8cm diameter)
8. Once oil is heated, add small potato circles to the pan
9. Do not move the potato and fry gently until one side is golden brown before flipping
10. Potato Rosti is ready when both sides are nicely crispy and golden brown

Guacamole

1. Finely chop the red onions
2. Finely chop the spring onions
3. Smash the avocado with a fork
4. Mixed red onions, spring onions, avocado, lime juice together
5. Season with salt and pepper.
6. Set aside covered in fridge until ready to use
7. Plate up the rosti, smoked salmon, a sunny side up and a scoop of dill crème fraiche.