Recipes Savoury Recipes

Veg Rosti

A rosti is a Swiss dish consisting mostly of potatoes. Aka a dish you know I am going to love. This is a delicious vegetable heavy take on a rosti, that I cooked on one meatless Monday. The mixture of potatoes and carrots actually just makes it taste like a sweet potato hash which is brilliant in my book. Combine it with the perfect poached egg and you’ll be in heaven! 

Veg Rosti
veg rosti - yolk porn

Ingredients: 

600 g potatoes
3 large carrots
1/2 teaspoon of Dijon mustard
juice of 1/2 a lemon
rapeseed oil
olive oil
100 g frozen peas
100 g baby spinach
4 large eggs
dash of vinegar
100 g ricotta
salt and pepper to taste

Instructions: 

Preheat the oven to 350 F (180 C).

Peel your potatoes and carrots and then grate them into thin ribbons. Add them into a large bowl and toss with a pinch of salt. Let it sit out on the side for 5 minutes.

In a small jug, mix the mustard, the juice of the 1/2 lemon, a hearty glug of olive oil, and a bit of salt and pepper.

Squeeze the shredded potatoes hard over a colander. Lots of water should come out. Then toss the potatoes and carrots with a bit of rapeseed oil, salt and pepper. Spread it over an oiled baking tray and roast for about 35 minutes. It should be golden brown on the top and crispy around the edges.

Blanch your peas and then add them to the jug with the mustard-lemon juice mixture.
Right as the rosti is finished cooking poach your eggs. I put a splash of vinegar into the water when I poach eggs. Poach them to your liking and then remove them with a slotted spoon to drain them of all the water.

Remove your rosti from the oven and allow it to cool slightly.

Toss your spinach in a bowl with the jug of mustard, lemon juice and peas.

Add the spinach-pea mixture to the top of the rosti. Then scatter some ricotta over top, before finishing with the poached eggs on top of it all.

  rosti from above side view of rostirosti at home

Have you ever made a rosti? How do you feel about poaching eggs at home? 

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