Tuesday 15 April 2014

Rosti Sunday Brunch by Shar Kay

Rosti Sunday Brunch

Ingredients (serves 2)
2 potatoes
4 tbsp extra virgin olive oil
4 turkey bacon
2 eggs
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!

Bon appetit!!

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