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Bookmark Recipe

Potato Rosti with Asparagus and Poached Egg

4 people

Ingredients

  • For the Rosti

    • 500g Rooster potatoes, peeled
    • 1 egg yolk
    • Salt and milled pepper
    • 2tbsp sunflower oil

     

    For the Hollandaise

    • 60g butter
    • 2 medium egg yolks
    • 2tbsp white wine vinegar
    • 1 tsp of hot water
    • Half a lemon
  • To serve

    • 12 asparagus spears, cut in half
    • 4 large eggs
    • 1tsp white wine vinegar

Main

  • For the Rosti

    • 500g Rooster potatoes, peeled
    • 1 egg yolk
    • Salt and milled pepper
    • 2tbsp sunflower oil

     

    For the Hollandaise

    • 60g butter
    • 2 medium egg yolks
    • 2tbsp white wine vinegar
    • 1 tsp of hot water
    • Half a lemon

Side

  • To serve

    • 12 asparagus spears, cut in half
    • 4 large eggs
    • 1tsp white wine vinegar

Method

Copy Text

To make the rosti, grate the potato into a clean tea-towel and squeeze any excess water out. Pop the potato into a bowl, add the egg yolk, season and mix well.

Divide into 4 and then form into a rosti shape (flat circular shape approx. 15cm in diameter). Place a non-stick frying pan over a medium heat add the sunflower oil. Carefully place in the rosti in the pan and cook for 4-5 minutes before turning over. The rosti should be golden and crisp before turning.

While the rosti is cooking place a large pan filled with water about 3” deep for poaching the eggs with the vinegar. This water should be barely simmering.

For the Hollandaise, melt the butter but make sure the butter is not hot. Place the eggs and vinegar into a bowl and while whisking slowly. Pour in the melted butter a little at a time.

Leave the white sediment in the jug. Add a squeeze of lemon juice and a tsp of hot water and leave until needed.

Cook the asparagus in a small saucepan of water for 3 minutes.

Crack the eggs into a large pan of simmering water with the vinegar and poach for 3-4 minutes for a runny yolk.

To assemble place the golden crisp rosti onto your plate, add the asparagus, followed by the poached egg and finally drizzle over the hollandaise sauce.

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Method

Copy Text

To make the rosti, grate the potato into a clean tea-towel and squeeze any excess water out. Pop the potato into a bowl, add the egg yolk, season and mix well.

Divide into 4 and then form into a rosti shape (flat circular shape approx. 15cm in diameter). Place a non-stick frying pan over a medium heat add the sunflower oil. Carefully place in the rosti in the pan and cook for 4-5 minutes before turning over. The rosti should be golden and crisp before turning.

While the rosti is cooking place a large pan filled with water about 3” deep for poaching the eggs with the vinegar. This water should be barely simmering.

For the Hollandaise, melt the butter but make sure the butter is not hot. Place the eggs and vinegar into a bowl and while whisking slowly. Pour in the melted butter a little at a time.

Leave the white sediment in the jug. Add a squeeze of lemon juice and a tsp of hot water and leave until needed.

Cook the asparagus in a small saucepan of water for 3 minutes.

Crack the eggs into a large pan of simmering water with the vinegar and poach for 3-4 minutes for a runny yolk.

To assemble place the golden crisp rosti onto your plate, add the asparagus, followed by the poached egg and finally drizzle over the hollandaise sauce.