Breakfast Root Rosti with Poached Egg

Breakfast Root Rosti with Poached Egg

Go veggie for a day and celebrate National Vegetarian Week, with our delicious recipes for a meat-free Breakfast Root Rosti with Poached Egg

Prep time:

Cooking time:

Total time:

Serves: 4-6

100g beetroot

250g potato

250g parsnip

½ small onion

2 tbsp flat leaved parsley, chopped

2 tsp cayenne pepper

2 tbsp rice flour

2 beaten eggs

1 tbsp vegetable oil and the same of butter for frying

4/6 eggs (depending on number of rostis) for poaching

  1. Peel and coarsely grate potatoes, parsnips, beetroot and onion into a clean tea towel and ring out as much moisture as possible.
  2. In a large bowl, mix the grated vegetables with parsley, cayenne pepper and rice flour. Add the beaten eggs to hold the mixture together and form into 4 or 6 patties.
  3. Add rostis to hot oil and butter and fry for 3 to 4 minutes on each side.
  4. Meanwhile, poach the eggs in boiling water.
  5. Drain cooked rostis on kitchen paper before putting them on warmed plates and topping with a poached egg.

Photographs: David Merewether
Recipes Type: Starters

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