Potato Rosti with Asparagus and poached egg

Potato Rosti with Asparagus and Poached Egg Recipe
Cook in Cook in:
30 mins
Serves Serves:
4
£ per Serving Cost per Serving:
€2.28
Per Serving %RI
KCALS 400
Protein 13g
Fat 27g
Carbs 25g
Sugar 2.5g
Sat Fat 11g
Fibre 4g
Salt 0.5g

Method

How to do it

To make the rosti, grate the potato into a clean tea-towel and squeeze any excess water out. Pop the potato into a bowl, season add the egg yolk and mix well. Divide into 4 and then form into a rosti shape (flat circular shape approx. 15cm in diameter). 

Place a non-stick frying pan over a medium heat add the sunflower oil. Carefully place in the rosti and cook for 4-5 minutes before turning over. The rosti should be golden and crisp before turning.

While the rosti is cooking place a large pan filled with water about 3” deep for poaching the eggs with the vinegar. This water should be barely simmering.

For the Hollandaise, melt the butter in a jug, the microwave works very well. The butter must be hot. 
Place the eggs and vinegar into a bowl and while whisking slowly pour in the melted butter a little at a time. Leave the white sediment in the jug. Add a squeeze of lemon juice and a tsp of hot water and leave until needed.

Cook the asparagus in a small saucepan of water for 3 minutes. 

Crack the eggs into the water with the vinegar and poach for 3-4 minutes for a runny yolk.

To assemble place the golden crisp rosti onto the your plate, add the asparagus, followed by the poached egg and finally drizzle over the hollandaise sauce.

If you have a chefs ring place into the frying pan and press the rosti mixture in. This will give you a lovely professional look but certainly not essential.

Ingredients

For the rosti

500g Rooster or Maris Piper potatoes, peeled
2tbsp sunflower oil
1 egg yolk
Salt and milled pepper

For the Hollandaise

60g butter
2 medium egg yolks
2tbsp white wine vinegar
1 tsp of hot water
Half a lemon

To serve

12 asparagus spears, cut in half 
4 large eggs
1tsp white wine vinegar

You may also like

Leftover Traditional Irish Sunday Lunch Hash Potato Recipe

Irish Sunday Lunch Leftover Potato Hash Recipe

Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!

  • Prep in: 10 mins
  • Cook in: 10 mins
Irish Potato and Mushroom Omelette Recipe

Low in sat fat

High protein

Irish Potato and Mushroom Omelette Recipe

Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.

  • Cook in: 20 mins
Potato Yaki Udon Recipe

Potato Yaki Udon Recipe

"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"

Jansson's Temptation Style Fish & Potato Gratin

Jansson's Temptation Style Fish & Potato Gratin 

Jansson's Temptation Style Fish & Potato Gratin Recipe

Here's our take on a traditional Swedish dish. Jansson’s temptation, or Janssons frestelse, is creamy, warming and hearty.

  • Prep in: 15 mins
  • Cook in: 30 mins