Indian Spiced Potato Rosti, Haddock & Poached Egg Stack

15min prep, 25min cook

Serves 4

Ingredients

400g fluffy potatoes (such as Maris Piper or King Edward), peeled

4 smoked haddock portions, about 180g per portion

200g carrot, peeled

2 tsps curry powder

2 egg yolks

1 tsp fresh coriander

2 spring onions, finely chopped

120g spinach leaves

20g butter

4 large eggs

2 tbsps sunflower oil, for frying

1 tbsp white wine vinegar

Method

Grate the potato and carrot into a clean tea-towel and squeeze out any water. In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.

Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.

While the rosti is cooking place a pan of water on the stove about 8cm deep and bring to a simmer, then add a tablespoon of white wine vinegar.

Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.

Crack the eggs into the simmering water and poach for 3-4 minutes.

Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted. To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg.