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Spiced Potato Röstis with Fried Eggs
Our golden, crispy potato röstis are packed with rich cheddar, mild curry spices and punchy garlic. You’ll top them with a perfectly fried egg and serve with a zingy, veg-packed salad on the side.
Ingredients
- 200g Tenderstem® broccoli
- 200g flat beans
- 2 garlic cloves
- 1 lime
- 250g cherry tomatoes
- 500g potatoes
- 2 onions
- 100g mature cheddar
- 1 tbsp vegetable curry powder
- 150g plain flour
- 4 eggs
- 50g rocket
Prep: 15 mins | Cook: 20 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Fill and boil the kettle. Pour the hot water into a medium pan and add a pinch of salt. Place on a medium heat and bring to the boil.
2. Trim any woody ends off the broccoli, and cut any thicker stalks in half. Trim the ends off the flat beans and slice them on an angle into bite-sized pieces. Add the broccoli and beans to the pan and simmer for 5 mins, till just tender with a slight bite. Drain the simmered veg through a sieve and rinse with cold water to stop the cooking process. Set to one side.
3. Meanwhile, grate the lime zest into a large salad bowl and squeeze in the juice. Peel and grate in 1 garlic clove. Drizzle 1 tbsp oil into the bowl, season with a good pinch of salt and pepper and whisk into a dressing. Halve the cherry tomatoes and add them to the bowl. Add the cooked broccoli and beans but don't mix together yet. Pop the bowl to one side.
4. Peel the potatoes and coarsely grate them into another large bowl. Peel and thinly slice the onions and the remaining garlic clove and add to the bowl. Coarsely grate in the cheddar cheese. Scatter the mild curry powder and plain flour into the bowl and season with a good pinch of salt and pepper. Mix well till evenly combined into a sticky mixture.
5. Drizzle 2 tbsp oil into a large frying pan placed on a medium-high heat. Shape large, thin patties out of the potato mixture and add them to the hot pan. Fry the röstis for 3–4 mins, till golden brown and crispy, then turn over and fry for a further 3–4 mins. Transfer the fried röstis to a large roasting tin and repeat with the remaining potato mixture. Bake the röstis into the oven for 6-8 mins, till cooked through.
6. Wipe out the pan. When the röstis are nearly ready, drizzle 1 tbsp oil into the pan and place on a medium-high heat. Crack in the eggs and fry them for 3–4 mins, till the yolks and whites are set to your liking.
7. Add the rocket to the salad bowl and toss the veg in the dressing. Divide the spiced röstis between four warm plates and serve topped with the fried eggs with a handful of salad on the side.
8. It's Easy Staying Green
When you're cooking green veg, like the broccoli or beans, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey, so to save the colour leave the lid off the pan.
When you're cooking green veg, like the broccoli or beans, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey, so to save the colour leave the lid off the pan.
9. Get Ahead
You can make the spiced rösti mixture the night before you want to serve them, as directed in step 4. Store the rösti mixture in the fridge, ready to fry on the day.
You can make the spiced rösti mixture the night before you want to serve them, as directed in step 4. Store the rösti mixture in the fridge, ready to fry on the day.
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