Potato and cabbage rosti with poached eggs
:
2
Course
:
Brunch
Cooking Time
:
20 mins
Prep Time
:
20 mins
Ingredients
2 large floury potatoes, such as Rooster, peeled
1 tbsp plain flour
1 egg yolk
3 tbsp sauerkraut, with excess liquid squeezed
Vegetable oil, for frying
4 fresh, medium-sized eggs
2 tbsp mayonnaise
Tabasco sauce
sea salt
Preheat the oven to 200°C. Lay the potatoes on a tea towel or cloth on the work surface. Using a box grater, grate the potatoes on to the towel.
Wrap the potatoes and squeeze out any excess liquid before placing in a bowl. Add the sauerkraut, flour, egg yolk and salt to the bowl and mix it all together so it begins to stick.
Heat a non-stick pan and add a little oil. Roughly shape the rostis into flat circles about 2.5cm thick using your hands, then add them to the pan.
Cook over a medium heat for 3 minutes on each side until they are golden brown and soft throughout. If they are still raw inside, you can pop them in the hot oven for 5 minutes to cook through.
To poach the eggs, place a large heavy based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached.
Place the rostis on the plates, add a dollop of mayonnaise, followed by the poached eggs. Season with salt, a few drops of Tabasco and serve.
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12 hours ago
- Irish Times
Potato and cabbage rosti with poached eggs
Serves : 2 Course : Brunch Cooking Time : 20 mins Prep Time : 20 mins Ingredients 2 large floury potatoes, such as Rooster, peeled 1 tbsp plain flour 1 egg yolk 3 tbsp sauerkraut, with excess liquid squeezed Vegetable oil, for frying 4 fresh, medium-sized eggs 2 tbsp mayonnaise Tabasco sauce sea salt Preheat the oven to 200°C. Lay the potatoes on a tea towel or cloth on the work surface. Using a box grater, grate the potatoes on to the towel. Wrap the potatoes and squeeze out any excess liquid before placing in a bowl. Add the sauerkraut, flour, egg yolk and salt to the bowl and mix it all together so it begins to stick. Heat a non-stick pan and add a little oil. Roughly shape the rostis into flat circles about 2.5cm thick using your hands, then add them to the pan. Cook over a medium heat for 3 minutes on each side until they are golden brown and soft throughout. If they are still raw inside, you can pop them in the hot oven for 5 minutes to cook through. To poach the eggs, place a large heavy based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached. Place the rostis on the plates, add a dollop of mayonnaise, followed by the poached eggs. Season with salt, a few drops of Tabasco and serve.
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