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    Winter rostis, spinach and eggs

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    Winter rostis, spinach and eggs

    Crispy potato and parsnip rostis star in this warming dish.

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

    Serves: 4


    • 500g maris piper potatoes, peeled, grated
    • 250g parsnips, grated
    • 2 tsp chopped fresh thyme
    • 2 tsp essential Waitrose wholegrain mustard
    • 1 onion, finely chopped
    • 5 eggs
    • 2 tbsp essential Waitrose sunflower oil
    • 400g essential Waitrose spinach, washed


    1. Put the grated potato into a clean tea towel and squeeze out as much liquid as you can. Mix in a bowl with the parsnips, thyme, mustard, onion and 1 egg. Season generously, then mix with your hands.
    2. Preheat the oven to 200c, gas mark 6. Heat the oil in a large, non-stick frying pan over a medium heat. Shape the rosti mix into 8 patties. Fry for 7 minutes on each side, until crisp, then put them on a baking sheet and bake for 5 minutes.
    3. Meanwhile, wilt the spinach in the hot rosti pan and season. Poach the remaining 4 eggs. When ready, put two rostis onto each plate and top with some spinach and an egg.

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    Drinks recommendation

    A fresh, slightly eccentric Soave made 100% from Garganega but don’t be fooled: you might finish your glass before your dish!Bin number:22514


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