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Potato rosti with poached egg
Potato rosti with poached egg
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in crispy potato rosti topped with a luscious poached egg, smoked salmon, and creamy avocado for a delectable brunch.
Ingredients:
  • 6 large brushed potatoes, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 40g butter, melted
  • Vegetable oil, to shallow-fry
  • 4 Free Range Eggs
  • 200g Beechwood Smoked Salmon
  • 1 avocado, stoned, peeled, thinly sliced
  • 60g pkt Baby Rocket
  • 60ml olive oil
  • 40.00 ml white wine vinegar
  • 2.95 gm Dijon mustard
  • 20.00 ml finely chopped chives
  • 20.00 ml coarsely chopped dill
  • 20.00 ml drained baby capers, coarsely chopped
Instructions:
  • Preheat your oven to 100°C. Line a baking tray with baking paper and set it aside. In a large bowl, mix the potato and onion together. Squeeze out excess liquid from the mixture using your hands over a colander. Transfer the drained mixture to a medium bowl and stir in the butter. Season generously.
  • Cover the base of a large non-stick frying pan with oil and heat over medium heat. Spoon two 1/2-cup portions of mixture into the pan, flattening each to a 10cm disc with a spatula. Cook for 3-4 mins per side until golden brown and cooked through. Transfer to a heatproof plate lined with paper towel and keep warm in the oven. Repeat with the remaining potato mixture in 3 more batches.
  • Simmer water in a saucepan, add vinegar. Crack 1 egg into a small bowl. Create whirlpool in water, gently add the egg. Cook for 3 mins until desired doneness. Transfer to a bowl using a slotted spoon. Repeat with remaining eggs.
  • Combine oil, vinegar, mustard, chives, dill, and caper in a bowl. Whisk until well blended. Season to taste.
  • Arrange the rosti, salmon, avocado, rocket, and poached eggs on serving plates. Generously drizzle everything with the delicious dressing.

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