Peel and grate your potatoes into a container. Squeeze the grated potatoe to remove some of the moisture from them. Next add to a bowl. Add the salt and (optional) rub and mix together.
If you want to shape them nicely, spoon the potatoe mixture into a cake ring. The ones I have are about 3.5cm in depth. As a guide you want to half fill them. You don’t want to make the rosti too thick as you want is cooked all the way through.If you dont have a cake ring, just shape into a ball and gently flatten out.
Add your skillet to the BBQ, and get it to a cooking temperature. Add some rapeseed oil (this is more for the egg) and then add the uncooked rosti.
Cook for 5 minutes and then gently turn them over. On the inside of a cake ring, brush it with some oil and then add to the skillet. This is to help stop the egg sticking to it. After 2-3 minutes crack the egg into the cake ring. At this stage also add your pastrami and close the lid.
After a further 2-3 minutes everything should be ready, so remove everything from the BBQ and plate up. I did rosti on the bottom, a later of pastrami, another rosti, alyer of patrami and then the egg.
Before trying to remove the egg run a sharp knife around the cake ring to help loosen any bits that may have got a little stuck.