Potato Rosti With Poached Egg
October 22, 2018
"From one of our national supermarkets and their free monthly magazine July 2018."
- Serving Size: 1 (611.5 g)
- Calories 692.2
- Total Fat - 36.3 g
- Saturated Fat - 10.3 g
- Cholesterol - 244.2 mg
- Sodium - 662.1 mg
- Total Carbohydrate - 69.6 g
- Dietary Fiber - 12.6 g
- Sugars - 6.9 g
- Protein - 24.1 g
- Calcium - 87.9 mg
- Iron - 3.9 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.4 mg
Preheat oven to 100C and line a baking tray with baking paper.
Combine the potato and onion in a large bowl and transfer to a colander and using your hands to squeeze as much liquid from the potato mixture as possible and transfer to potato mixture to a medium bowl and stir in the butter and season well.
Add enough oil in a large non-stick frying pan to cover the base and place over a medium heat.
Spoon two 1/2 cup portions of mixture into the pan and using a spatula to flatten each portion to a 10cm disc and cook for 3 to 4 minutes each side or until golden brown and cooked through.
Transfer to a heatproof plate line with paper towel and place in oven keep warm and repeat in 3 more batches with the remaining potato mixture producing 8 rosti.
Meanwhile, bring a saucepan of water to a simmer over high heat and add vinegar and crack 1 egg into a small bowl and stir the water to create a whirlpool and pour the egg into the centre and cook, without stirring, for 3 minutes for a runny yolk or until cooked to your liking and using a slotted spoon to transfer to a bowl and repeat with remaining eggs.
To make the chive & dill dressing whisk oil, vinegar, mustard, chives, dill and capers in a bowl until combined and season or alternative put all the ingredients into a screw top jar and screw the lid on and shake vigorously to combine.
Divide rosti, salmon, avocado, rocket and poached eggs among serving plates and drizzle with dressing.
Tips & Variations
No special items needed.