European cuisine ~ Swiss rosti with Rome pâté deviled egg & German sausage

Just came back from Europe and thought of making European cuisine for dinner with the small tubs of pate I bought from Czech Republic. Here are a few simple items to make up of my dinner ~ Swiss rosti with Rome pate deviled egg & German sausage.

ROSTI

Ingredients
2 large russet potatoes (peel and shred into thin strips)
1 tsp salt
1/2 tsp garlic powder
2 tsp corn flour

Methods
1) Season the potato strips for 10mins, squeeze out the liquid before adding the corn flour.
2) Heat hcp with little oil and pan fry the potato strips for 5-6 mins and flip the pan to the other side for another 5-6 mins or until it turns golden brown.
3) Serve with german sausage and deviled eggs or sour cream. The sauce made for the deviled egg goes very well with the rosti.


PATE DEVILED EGGS

Ingredients
2 hard boiled eggs (shelled and cut into halve)
2 tsp mayonnaise
1 small pack of pate
Dash of pepper
Dried mixed herbs
Red chilli/ capsicum (garnish)

Methods
1) Scoop out the egg yolks and mash finely.
2) Add in mayonnaise, pate and pepper. Mix well.
3) Scoop the mixture into the egg yolk hole and sprinkle with dried mixed herbs.
4) Garnish and serve.