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.

Rustle up this rosti along to the video below and discover more speedy video recipes here!

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

Indian Spiced Potato Rosti, Haddock and Poached Egg Stack Recipe

Low fat

Low sat fat

High protein

High fibre

Indian Spiced Potato Rosti, Haddock and Poached Egg Stack

This spiced potato with haddock and poached eggs tastes just as good as it looks! Enjoy it yourself with this easy to follow recipe.

  • Cook in: 25 mins
moroccan spiced baked potato crisps

moroccan-spiced baked potato crisps

Moroccan-spiced Baked Potato Crisps with Rose Harissa Dip Recipe

These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.

  • Prep in: 5 mins
  • Cook in: 20 mins
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones. 

Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!

  • Prep in: 10 mins
  • Cook in: 10 mins
Mexican Wedges Recipe

Mexican Chilli Potato Wedges Recipe

Parboil the potatoes and then grill for a lighter, but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!

  • Prep in: 15 mins
  • Cook in: 20 mins