Potato rosti with smoked salmon & poached eggs
Crispy potato rosti makes the perfect base for rich smoked salmon and oozy poached eggs. Make the rosti in advance if you like, and reheat in the oven or frying pan when needed.
Ingredients
- 600g organic potatoes,
- coarsely grated
- 1 tbsp plain flour
- 4 spring onions, thinly sliced
- 2 tbsp oil for frying
- 2 free range eggs
- 100g smoked salmon
- 1 tbsp chopped chives
Method
- Place the grated potatoes on a clean dry tea towel, fold up the corners to make a bag and squeeze to release the excess liquid.
- Transfer to a large bowl and mix in the flour, half the spring onions, and season well.
- Divide into 6 equal portions and use floured hands to shape into flat patties.
- Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 mins each side until golden, repeat with the remaining rosti.
- Meanwhile, poach the eggs in boiling water for 2-3 mins.
- Divide the rosti between 2 plates, top each with the smoked salmon and a poached egg.
- Sprinkle with the remaining spring onions and chives, and serve.
