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Potato, herb & red onion rösti with ’nduja and fried eggs
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Potato, herb & red onion rösti with ’nduja and fried eggs
By Mary Gwynn
- Preparation time: 10 minutes
- Cooking time: 15 minutes
-
Total time:
25 minutes
Serves: 2
Ingredients
2-3 potatoes, or mix with other root veg (sweet potato, celeriac, carrots, swede, parsnips, etc) raw or cooked (see tip)
½ small red onion, thinly sliced
1 shallot, thinly sliced
2 tbsp chopped fresh herbs (a mix of parsley, basil, chives etc)
3 tbsp chickpea flour or wheat flour
1 tbsp olive oil, plus 1 tsp
4 British Blacktail Eggs (any size)
40-80g pack Cooks’ Ingredients ’Nduja Soft Calabrian Salume
Method
1. If the vegetables are already cooked, use them straight from the fridge or chill for an hour or so. Otherwise grate coarsely and place in a mixing bowl. Add the onion, shallot and herbs and plenty of seasoning. Mix thoroughly, then sprinkle over the flour and mix again. Divide into 4 or 8 and pat into flat cakes about 2cm thick.
2. Heat 1 tbsp oil in a large nonstick frying pan and add the röstis. Cook over a medium heat for 3-5 minutes on each side, until golden brown and crisp on both sides. Transfer to a plate and keep warm.
3. Fry the eggs in the same pan with the remaining 1 tsp oil. Spread the ’nduja over the röstis and top with the eggs. Serve immediately.
Cook's tipUse raw potatoes or leftover, cooked and chilled potatoes. Either way, grate coarsely and use in this recipe. You can add other veg too, such as grated courgette and salad onions for colour, but keep to no more than about ¼ of the total, or the röstis will fall apart.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2,807kJ 673kcals |
|---|---|
| Fat | 39g |
| Saturated Fat | 12g |
| Carbohydrate | 49g |
| Sugars | 5.7g |
| Protein | 29g |
| Salt | 3.1g |
| Fibre | 6.4g |
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