Pea rösti with harissa fried eggs

Name: Pea rösti with harissa fried eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium British Regal red potatoes (unpeeled); 125 g halloumi, coarsely grated; 200 g can petits pois in water, drained; 1 bunch/es salad onions, finely sliced; 3 tbsp olive oil; 1 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 4 No.1 Large Longstock Gold Free Range Eggs

Crispy on the outside with gooey halloumi inside, these rösti take things to a new level.

5 out of 5 stars(4) Rate this recipe

VegetarianHealthySource of protein5 plant varieties

Serves4
CourseBrunch
Prepare10 mins
Cook35 mins
Total time45 mins
Pluscooling

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4 medium British Regal red potatoes (unpeeled)
125g halloumi, coarsely grated
200g can petits pois in water, drained
1 bunch/es salad onions, finely sliced
3 tbsp olive oil
1 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
4 No.1 Large Longstock Gold Free Range Eggs

Parboil the potatoes whole in salted water for 10 minutes. Lift out and set aside until cool enough to handle. Coarsely grate the potatoes into a large bowl. Stir in the halloumi, peas and most of the salad onions. Season lightly, as the halloumi is salty.
Heat 1 tbsp oil in a large, nonstick frying pan (around 23cm across the base). Add the potato mixture, then press down to form an even layer. Cook over a medium heat for 10 minutes until the base is crisp and golden. Invert onto a plate. Add 1 tbsp more oil to the pan, then slide the potato mixture back into it. Fry for 10 minutes more until golden and cooked through.
Turn the rösti out onto a board and cover with foil to keep warm. Add 1 tbsp oil and the harissa to the warm frying pan. Once sizzling, crack in the eggs and fry for 3-4 minutes, basting with the oil until the whites are set. Cut the rösti into quarters and transfer each to a plate. Top with the fried eggs and scatter over the reserved salad onions. Serve with a mixed green salad, if liked.