admin This is a fantastic combination of hot potato rosti and poached egg. It’s delicious to look at and even more so to eat.
Ingredients:
750g Desiree potatoes
Three green onions (shallots), finely chopped
Two tbsp chopped flat-leaf parsley
Pinch cayenne pepper
Two tbsp grapeseed oil
Four large eggs at room temperature
50g baby spinach leaves
Extra chopped flat-leaf parsley to serve
Method:
- Preheat oven to 200degC fan-forced. Peel and coarsely grated potatoes. Place the potatoes in a sieve and squeeze firmly to remove any excess liquid. Place grated potatoes into a large bowl. Add the green onions, cayenne, and parsley. Add seasoning, drizzle one tbs of oil, and mix to combine.
- Pour the remaining one tbsp of oil into a 20cm ovenproof pan. Brush the base and sides of the pan, then heat on medium heat. Spread potato mixture in pan, and gently press it to create an even layer.
- Reduce heat to low and cook until the potato is almost done. Bake the pan in the oven for 15 minutes or until the top of the potato is golden.
- Poach the eggs at the end of the cooking process in a large pan half-filled with water. This should take 3 minutes to get a soft yolk or 4 minutes to get a semiset yolk.
- Slide the potato rosti onto a board. Divide into quarters and place on plates. Each wedge should be topped with poached eggs and spinach leaves. Sprinkle parsley over the top, season to taste and serve.
