Spicy potato rosti with spinach & poached eggs

Name: Spicy potato rosti with spinach & poached eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 pack Waitrose 2 Baking Potatoes; 3 tbsp olive oil; 1 small onion, thinly sliced; 1 tsp Cooks' Ingredients Piri Piri Rub; 2 tbsp plain flour; 4 British Blacktail Free Range Medium Eggs; 115 g pack baby spinach

Rosti is a Swiss dish made from grated potato. It is traditionally served at breakfast but is now popular at any meal. Try adding cheese and grated apple to the mix.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseBreakfast
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 pack Waitrose 2 Baking Potatoes
3 tbsp olive oil
1 small onion, thinly sliced
1 tsp Cooks' Ingredients Piri Piri Rub
2 tbsp plain flour
4 British Blacktail Free Range Medium Eggs
115g pack baby spinach

Method

Cook the whole potatoes in a large pan of boiling water for 20 minutes, drain and allow to cool. Meanwhile, heat 1 tbsp oil in a pan and fry the onion for 6 minutes until softened. Add the piri piri rub and cook for a further 1 minute, then transfer to large bowl to cool.
Coarsely grate the potatoes and stir into the onion mix with the flour, then season well. Divide into 4 and press each roughly into 12cm rounds. Heat a little oil in a large frying pan and fry 2 rostis at a time for 2-3 minutes each side or until golden.
Meanwhile, poach the eggs in boiling water, 2 at a time for 2-3 minutes and remove with a slotted spoon. Place the spinach in a large bowl, cover and microwave on high for 1-2 minutes until just wilted.
Place 2 rostis onto each plate, top with the spinach, then the eggs. Season with black pepper to serve.