Indian Spiced Potato Rosti, Haddock & Poached Egg Stack

preparation 15min
cook time 25min
Serves 4

Ingredients Method

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

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.

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

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.