55 mins
Not Too Tricky
serves 4
About the recipe
A rösti is wonderfully comforting – adding another veg to the potatoes makes it more nutritious, and it looks great, too. Think of your rösti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve with whatever you’ve got – halloumi, grilled mushrooms, roasted cherry tomatoes, baked beans, grilled chicken, you name it.
Ingredients
600g potatoes
3 large carrots
½ teaspoon Dijon mustard
½ a lemon
extra virgin olive oil
olive oil
100g frozen peas
100g baby spinach
4 large eggs
50g feta cheese
Top Tip
Poached eggs can be a little tricky to get right, and tend to work best with super-fresh eggs. If you're not feeling that confident, or your eggs are less than fresh, you can top the rosti with fried eggs instead.
EASY SWAPS:
– I’ve used carrots, but you can use any crunchy root veg you’ve got in the fridge.
– Use any woody herbs you’ve got to hand in your rosti, or you could simply add a pinch of dried herbs if that’s all you have.
– You can use any gorgeous green veg in place of the peas and spinach.
– Grate or crumble over any cheese, or leave it out altogether.
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes.
- Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside.
- Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
- Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.
- Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
- Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.
- Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.
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