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Sunday brunch: Potato Rosti with Poached Egg and Peas

When the veggie life gets tough, HLN’s Dotty has your back...

By Dorothy Miles

This is a great dish for this time of year as it tastes like spring – a pleasing reminder of warmer days to come – yet uses ingredients that are readily available all year round. Potatoes, eggs and frozen peas are transformed into a light, versatile dish which is just as delicious for brunch as it is for supper.

Serves 2

Ingredients:

For the rosti:

  • 2 large potatoes (approx 400g)
  • 1 white onion
  • 1 heaped tsp plain flour
  • 1 egg

For the peas:

  • 2-3 sprigs mint
  • 10g parsley
  • 1 little gem lettuce
  • 100g frozen peas
  • 70ml white wine
  • 2 tsp white wine vinegar
  • Lemon

To serve:

  • 2 free range eggs

 

 

Method:

1.Preheat the oven to Gas 3/160/140 fan. Get a medium pan of water on to boil.

2. Peel the potatoes and grate coarsely with a box grater. Mix with ½ tsp salt and leave to stand for 10 minutes.

3. Meanwhile, slice the white onion into thin half-moons. Finely chop parsley and mint leaves. Set aside until you need them.

4. Wrap the grated potato in a clean tea towel and wring tightly to squeeze out as much moisture as you can.

5. Pop the potato in a bowl with half of the sliced onion. Mix thoroughly with the flour and 1 beaten egg. Season, bearing in mind that you’ve already salted the potato, then shape your rosti into 4 roughly even patties.

6. In a large frying pan, heat 2 tbsp olive oil over a medium-high heat. Fry the rosti for about 4 minutes on each side until crisp and golden. Transfer to the oven to keep warm whilst you make the rest of the dish.

7. In a frying pan (you can wipe out the pan you used for the potatoes), heat 1tbsp olive oil over a medium heat. Cut the lettuce in half and trim off any brown edges. Place the lettuce cut side down in the pan to char the cut side. Remove it once it’s coloured and set aside.

8. Now, in the same pan, add the remaining half the white onion and fry until soft and shiny, stirring regularly to prevent it colouring too much.

9. Once the onion is translucent, add 70ml white wine and 1 tsp vinegar. Allow this to bubble and reduce by half.

10. Add 100g frozen peas and cover with a lid. Turn the heat down and leave it to bubble gently for 2 minutes, then add the lettuce and allow it to simmer for 2 more minutes.

11. Finally, add the fresh herbs and the juice of ½ lemon. Stir and turn off the heat but leave the lid on.

12. Poach the eggs. Your pan of water should be boiling by now; turn it down. Make sure your water is not boiling rapidly – it should be just simmering, then carefully add your egg and allow to poach for 3-4 mins until the white is set and the yolk still wobbles.

13. Drain the poached eggs and serve on top of the crispy rosti, with the peas, lettuce and its herby, bright sauce spooned on the side.

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