Rosti and Beans

• 1 medium potato, washed and dried, but skin left on
• 1/2 tsp caraway seeds
• 1 pinch salt and ground black pepper
• 2 tsp vegetable oil, for frying
• 1/2 can baked beans
• 1/4 tsp dried red pepper flakes
• 1 tbsp clear honey
• 2 tbsp cilantro, chopped
• 1 pinch salt and black pepper
• 1 knob of butter

1. Shred the potato into a clean tea towel
2. Gather up the corners of the tea towel and squeeze out all the water from the shredded potato
3. Add the caraway seeds, salt and pepper to the potato and mix it up together
4. Get a cast iron skillet coated with a teaspoon or two of vegetable oil
5. Set the skillet in a medium heat and let it get hot
6. Make a mound of the potato in the muddle if the skillet, spreading it out into a circle roughly the size of a 45 RPM record
7. Press down the potato and cook for 5 minutes
8. Put the beans in a small pot, and warm over a medium heat
9. Turn over potato rosti and cook on the other side for 3-5 minutes
10. When the beans are warmed up, add the chilli flakes, honey and coriander
11. Season beans with salt and black pepper
12. Place rosti on a plate, then serve the beans on top.
13. Put the knob of butter on top of the beans

potato, caraway seeds, salt, vegetable oil, beans, red pepper, honey, cilantro, salt, knob of butter

Taken from cookpad.com/us/recipes/362311-rosti-and-beans (may not work)