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Root veg rosti
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Leftover roast potatoes, carrots and parsnips find a happy home in this speedy dish, which can be served at any time of day.
250g leftover roast potatoes, finely chopped
150g leftover roast carrots and parsnips, finely chopped
100g Brussels sprouts, shredded (raw or cooked)
2 salad onions, finely chopped, plus extra ribbons to serve
1 egg, beaten
2 tbsp plain flour
1 tsp ground cumin
½ tsp salt
1 tbsp olive oil
4 eggs, poached
100g smoked salmon (optional)
1. Preheat the oven to 200˚C, gas mark 6. Put the root veg, sprouts, onions, egg, flour, cumin and salt in a bowl. Mix with a wooden spoon. Heat the oil in a small-medium ovenproof frying pan on a low heat. Put the mixture in the pan, press down with the back of the spoon and cook for 8 minutes.
2. Put the pan in the oven; cook for 8-10 minutes, until golden and crisp. Carefully turn out onto a serving plate and use a sharp knife to cut into 4 wedges. Serve with the poached eggs, plus smoked salmon (if using), the extra salad onion ribbons and lemon wedges, for squeezing over.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.