Potato Rosti, Asparagus, Spinach and Poached Eggs

Ingredients

4 brushed potatoes, peeled
1 brown onion
40 g butter, melted
2 tsp olive oil
2 tsp white vinegar
4 free-range eggs
1 bunch asparagus, woody ends trimmed, halved lengthways
60 g baby spinach
50 g marinated goats' cheese
1 Tbs pistachio dukkah
1 lemon, zested

Method

Use a box grater to coarsely grate the potatoes and onion. Place in a colander to drain. Use your hands to squeeze the mixture to remove as much liquid as possible. Discard the liquid. Place potato mixture in a large bowl. Add butter. Season. Stir to combine.

Heat the oil in a 22 cm (base measurement) non-stick frying pan over medium heat. Spoon the potato mixture evenly over the base of the pan, pressing down firmly with a spatula. Cook for 5 minutes or until light golden underneath. Place a plate over the frying pan and carefully invert the pan. Return the pan to the heat and carefully slide the potato mixture, cooked-side up, into the pan. Cook for a further 5-7 minutes or until golden brown and cooked through.

Meanwhile, bring a saucepan of water to a simmer over medium-low heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 minutes for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.

Place the asparagus in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes or until bright green. Drain well.

Transfer the rosti in the frying pan to a serving platter. Top with the spinach, asparagus and poached eggs. Sprinkle with goats' cheese, pistachio dukkah and lemon zest.

Credits: Coles

Photo Credits: Coles