Potato Rosti with Smoked Salmon & Poached Eggs
Crispy potato rosti makes the perfect base for rich smoked salmon and oozy poached eggs. Make the rosti in advance if you like, and reheat in the oven or frying pan when needed.
10 minutes prep, 15 minutes cook
Serves 2
Ingredients
600g organic potatoes, coarsely grated
1 tbsp plain flour
4 spring onions, thinly sliced
2 tbsp oil for frying
2 free range eggs
100g smoked salmon
1 tbsp chopped chives
Method
Place the grated potatoes in a clean dry tea towel and squeeze out the excess liquid, transfer to a large bowl and mix in the flour and half the spring onions, season well. divide into 6 and shape into flat patties.
Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 minutes each side until golden, repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 minutes.
Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with remaining spring onions and chives to serve.
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