Weekend potato rosti

Potato Rosti with Poached Egg and Avocado

This recipe is for 2 people for a good lunch/brunch.

Ingredients:

For the Rosti:

• 2 medium-sized potatoes, peeled and grated
• 1.5 small onion, finely chopped
• Salt and pepper to taste
• 2 tablespoons vegtable oil

For the Toppings:

• 2 eggs
• 1/2 avocado, smashed up with lime or lemon, salt and pepper
• Chilli oil and pickled red onions to serve

Instructions:

1. Prepare the Potatoes:

   • Grate the peeled potatoes using a box grater.
   • Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. You can also do this by hand, squeezing small handful at a time, and then place the squeeze potato in to another bowl.
   • In a bowl, combine the grated potatoes, finely chopped onion, and a generous few twists of the salt and pepper mill. Mix thoroughly. and let sit for 10 minutes so that the onion softens.

2. Form Rosti Patties:

   • Heat oil in a large pan over medium heat. Make sure that it does not get to hot. If it does just turn down the heat a little.
   • Take handfuls of the potato mixture and shape them into flat patties.
   • Carefully place the patties in the skillet, pressing them down with a spatula to create flat shapes.

3. Cook the Rosti and make the smashed avocado:

   • Cook the rosti patties for about 5 minutes on each side or until golden brown and crispy.
   • Ensure the potatoes are cooked through and tender on the inside.
   • When they are tender add a small nob of butter to the pan and cook them in that 1 minutes either side.
   • While they are cooking, cut your avocado in half, crush it with the back of a fork in a bowl and a squeeze of lime or lemon juice and some salt and pepper to taste.

4. Poach the Eggs:

   • When the rosti is cooked, poach the eggs. Bring a pot of water to a simmer. Add 3 tablespoons of white vinegar.  
   • Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg into the center.
   • Poach each egg for about 2.5 minutes for a runny yolk.

5. Assemble the Dish:

   • Place the cooked rosti on serving plates.
   • Top each rosti with smashed avocado.
   • Carefully place a poached egg on top of each rosti-avocado stack.

6. Season and Garnish:

   • Season the poached eggs with a pinch of salt and pepper.
   • Optionally, add some chilli oil or even some hot sauce if you like that. I had some home made pickled red onions in the fridge and added some of them on top for burst of flavor.

7. Serve Immediately:

   • Serve the potato rosti with poached egg and avocado immediately while the eggs are still warm and the rosti is crispy.

Enjoy this delicious and satisfying Potato Rosti with Poached Egg and Avocado! The crispy rosti, creamy avocado, and runny poached eggs create a perfect harmony of flavors and textures.

Happy Cooking