Vegetable Rosti & Poached Egg.

This recipe will hopefully help you to use up any left over vegetables which would otherwise go to waste. Ideal for a weekend brunch or light supper. Real comfort food and you can use any vegetables as long as one of them is potato to bind the rosti.

This will serve 4 portions.


400g cooked potatoes, coarsely grated
150g cooked carrots, cut into matchsticks
100g cooked parsnips, cut into matchsticks
5 large British free-range eggs
A few fresh chives, washed and snipped
2 tablespoons of rapeseed oil, or vegetable oil
1 teaspoon of white wine vinegar
Sea salt and freshly ground black pepper to season


Put the grated potatoes in a bowl along with the carrots and parsnips.

Mix well and season with freshly ground black pepper and a pinch of sea salt. Add 1 egg and half the snipped chives; mix well.

Using your hands, divide the mixture into 8 portions and form each into flattened patties.

Heat the oil in a large frying pan over a medium heat. Add the rostis and fry for 3-4 minutes on each side until crisp and golden.

Meanwhile, bring a large pan of water to a simmer. Add the white wine vinegar, then crack the 4 remaining eggs into the water, one at a time. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon.

Serve 2 rostis per person, with a poached egg on top. Garnish with the remaining chives and some more sea salt and black pepper.

Happy Eating!


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