Potato rosti with asparagus, spinach and poached eggs
Loaded with greens and topped with poached eggs, this potato rosti is a delicious meal any time of the day.
Note: + 5 mins resting time
- 4 large brushed potatoes, peeled
- 1 brown onion
- 40g butter, melted
- 2 tsp olive oil
- 2 tsp white vinegar
- 4 Coles Australian Free Range Eggs
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 60g pkt Coles Australian Baby Spinach
- 50g marinated goat’s cheese
- 1 tbs pistachio dukkah
- 1 lemon, zested
Use a box grater to coarsely grate the potatoes and onion. Place in a colander to drain. Use your hands to squeeze the mixture to remove as much liquid as possible. Discard the liquid. Place potato mixture in a large bowl. Add butter. Season. Stir to combine.
Heat the oil in a 22cm (base measurement) non-stick frying pan over medium heat. Spoon the potato mixture evenly over the base of the pan, pressing down firmly with a spatula. Cook for 5 mins or until light golden underneath. Place a plate over the frying pan and carefully invert the pan. Return the pan to the heat and carefully slide the potato mixture, cooked-side up, into the pan. Cook for a further 5-7 mins or until golden brown and cooked through.
Meanwhile, bring a saucepan of water to a simmer over medium-low heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Place the asparagus in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until bright green. Drain well.
Transfer the rosti in the frying pan to a serving platter. Top with the spinach, asparagus and poached eggs. Sprinkle with goat’s cheese, pistachio dukkah and lemon zest.