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.
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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.
Typical values per serving when made using specific products in recipe
Energy | 2,293kJ/ 549kcals |
|---|---|
Fat | 31g |
Saturated Fat | 5.9g |
Carbohydrates | 44g |
Sugars | 5.8g |
Fibre | 7.4g |
Protein | 20g |
Salt | 1.1g |
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