River Cottage

Hugh makes his rosti using seaweed for a wild vegetarian dish

Makes 1 large rosti

• 300g dulse seaweed, well rinsed and chopped
• 1 onion, thinly sliced
• 1 tbsp rapeseed oil
• 300g waxy new potatoes, grated

1. Simmer a good handful of fresh dulse seaweed in water for about 10 minutes, until tender. Drain well and roughly chop.

2. Fry the sliced onion in the oil for about 10 minutes, or until soft. Mix the seaweed and onion with the grated potato and some salt and pepper.

3. Return to the pan and continue to fry over a gentle heat until the rosti is golden brown and crispy.

4. Carefully turn the rosti over to cook the other side.