Rosti Tatws a Chaws (Welsh Potato and Cheese Rosti)
Rosti Tatws a Chaws (Welsh Potato and Cheese Rosti) is a traditional Cymric (Welsh) recipe for a classic patty of grated potato with leeks, cheese and laverbread that's become component of the modern traditional Welsh breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Welsh Potato and Cheese Rosti (Rosti Tatws a Chaws).
Mae'r cacennau tatws yma wedi datblygu'n nodwedd o'r Brecwast Traddodiadol Cymreig, ac maent yn cael eu gweini ochr yn ochr â bacwn cefn, selsig, bara lawr (naill ai fel piwrî neu fel patis gyda blawd ceirch), cocos wedi berwi, madarch cap agored wedi'u ffrio a thomatos wedi'u ffrio.
Cynhwysion:
2 taten fawr, wedi'u plicio a'u gratio'n fras
1 genhinen fach, wedi'i deisio'n fân
2 lwy de o fara lawr, tun neu ffres
50g o gaws cheddar Cymreig, wedi gratio
talpyn o fenyn hallt
halen a phupur du newydd ei falu, i flasu
Dull:
Trosglwyddwch y tatws wedi'u gratio i liain sychu llestri glân gan wasgu cymaint o'r dŵr dros ben ag y gallwch i mewn i'ch sinc. Trosglwyddwch y solidau tatws sydd ar ol i fowlen.
Gosodwch badell ffrio â sylfaen drom dros wres canolig. Unwaith y bydd yn boeth ychwanegwch y menyn a'i ddefnyddio i ffrio'r genhinen am ychydig funudau, nes ei fod wedi meddalu.
Trowch y cennin wedi'u ffrio i'r bowlen gyda'r tatws ac yna cymysgwch i fewn y caws a'r bara lawr. Sesnwch yn dda (sylwch y bydd y bara lawr yn hallt) yna cymysgwch bopeth gyda'i gilydd.
Rhannwch y gymysgedd yn bedwar dogn cyfartal a siapiwch y rhain yn batïau trwchus. Ychwanegwch nhw'n syth i badell ffrio wedi'i chynhesu a'i iro a'u ffrio am tua 5 munud yr ochr, neu nes eu bod yn euraidd ac yn grensiog. Byddwch yn ofalus i beidio â'u troi nes i chi weld lliw euraidd braf oddi tano, fel arall bydd y rosti yn cwympo'n ddarnau (mae hefyd angen i'r caws doddi i'w ddal gyda'u gilydd).
Unwaith y byddwch wedi eu coginio, gallwch naill ai eu trosglwyddo i bopty isel i gadw'n gynnes neu eu gosod ar blât cynnes a gorchuddio â ffoil cegin tra byddwch yn paratoi gweddill y brecwast.
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English Translation
These potato cakes have become a feature of the Traditional Welsh Breakfast, served alongside back bacon, sausages, laver bread (either as a laverbread puree or as laverbread patties with oatmeal), boiled cockles, fried open cap mushrooms and fried tomatoes
Ingredients:
2 large potatoes, peeled and coarsely grated
1 small leek, finely diced
2 tsp laverbread, tinned or fresh
50g Welsh cheddar cheese, grated
a knob of salted butter
salt and freshly-ground black pepper, to taste
Method:
Transfer the grated potatoes to a clean tea towel and use it to squeeze as much of the excess water from the potatoes as you can into your sink. Turn the potato solids into a bowl.
Set a heavy-based frying pan over medium heat. Once hot add the butter and use to fry the leeks for a few minutes, until softened.
Turn the fried leeks into the bowl with the potatoes then mix in the cheese and laverbread. Season well (noting that the laverbread will be salty) then mix everything together.
Divide the mixture into four equal portions and shape these into thick patties. Immediately transfer to a hot, greased, frying pan and cook for about 5 minutes per side, until golden and crispy on the outside. Take care, however, not to flip then until they're nicely golden on the base, otherwise the rosti may break up (you also need the cheese to melt which will help them hold together).
Once cooked, you can either transfer to a low oven to keep warm or set them on a hot plate and cover with kitchen foil until ready to serve the remainder of the breakfast ingredients.
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