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    Root veg rosti

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    Root veg rosti

    Leftover roast potatoes, carrots and parsnips find a happy home in this speedy dish, which can be served at any time of day. 

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    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

    TO SERVE
    4 eggs, poached
    100g smoked salmon (optional)
    lemon wedges

    Method

    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.

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue

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