Tuesday, 15 April 2014
Rosti Sunday Brunch by Shar Kay
Rosti Sunday Brunch
Ingredients (serves 2)
4 tbsp extra virgin olive oil
4 turkey bacon
4-5 cups of baby spinach
Salt and pepper
Bring a large pot of water to boil.
Parboil unpeeled potatoes for about 8 mins.
Drain and leave to cool.
Fry your eggs, and turkey bacon.
When potatoes are cool to touch, peel off skin.
Grate it into a large mixing bowl.
Season with 2 tbsp olive oil, salt, and pepper.
Mix well, divide into 2 portions.
Heat pan on med heat with 1 tbsp oil, place one portion of the grated potato on hot pan.
Flatten with spatula and shape it, then leave to cook for 12-15 mins until base is golden brown.
Flip carefully and cook the other side until golden brown too.
Side aside for plating
Heat pan on med high with 1 tbsp oil.
Add spinach, season with salt and pepper, and sauté until wilted.
Remove from heat.
Plate it and serve!