Potato & Carrot Rosti with Spinach, Peas & Eggs…
Vegetarians can rejoice over this wonderful meal. We adapted it slightly from a Jamie Oliver (always reliable) recipe and the result was delicious.
The food processor took care of the chore of grating the vegetables in minutes and the rest was just putting it together once the rosti had cooked. You can play around with all aspects of this dish – add in grated zucchini, parsnip or pumpkin or use rocket instead of spinach for the salad… The combination of the gooey eggs, the fresh salad and the crunchy rosti – divine…
4 large potatoes grated
4 medium carrots grated
6 spring onions finely sliced
1 teaspoon Dijon mustard
Juice of ½ lemon
Extra-virgin olive oil for dressing
¾ cup frozen peas
2 cups baby spinach
4 free range eggs
Persian feta cheese
Preheat the oven to 180c fan-forced.
Peel the potatoes and carrots then coarsely grate them in a food processor or by hand on a box grater
Add a good pinch of salt, toss and scrunch it all together, then leave for 5 min
In the meantime mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra-virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.
Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
Toss in the oil and pepper until well mixed, then evenly scatter it on a large oiled roasting pan
Top with the finely sliced spring onions.
Roast for around 35 min, or until golden on top and super crispy around the edges.
Zap the peas in the microwave for a couple of minutes, then scoop out, add to the bowl of dressing and pile the spinach on top gently shaking to combine the salad. Or use your hands…
Poach the eggs to your liking carefully removing them with a slotted spoon.
Cover the hot rosti with the salad and place the eggs on top.
Crumble over the feta, some freshly grated black pepper and serve
Bon Appetit! 🙂