Lazy Sunday Brunch

Syn Free Potato Rosti’s
with easy poached eggs & tomato

Ingredients
• 4 or 5 medium potatoes – grated • 1 small onion – finely chopped
• Onion granules
• Salt & pepper
• Frylight or spray oil • Eggs
• Tomatoes

This recipe should easily make 8 large or 12 small rosti’s.

Preheat your oven to 190°c/375°f/gas mark 5

Grate the potatoes, chop the onions and place in a large bowl, season well, add the onion granules and mix.

Once throughly mixed together, place in a clean, cotton tea towel and squeeze any excess liquid out of the potatoes. You’ll need the potatoes nice and dry to get a crisp rosti, so get squeezing!

Once drained, spoon into a Yorkshire pudding baking tray, or individual cake/muffin baking tray that has been sprayed with Frylight or spray oil. Press the mixture down. The spray with Frylight or spray oil.

Place in the preheated oven for 30-40 minutes. Maybe check after 30 minutes. They should be a lovely golden brown colour and crisp to the touch. Sometimes, depending on if I can be bothered or not, I remove from the pan, flip them over and bake on the other side for a further 5 minutes for an even crispier, golden finish.

At this point, you can either eat them now, or leave to cool and freeze. They freeze really well. All you have to do is take them out of the freezer and put them into the oven for about 15-20 minutes. Great for those lazy Sunday morning’s.

I like to stack 2 or 3 of them, top with 1 or 2 of my easy poached eggs and serve fried tomatoes. Spinach is always a welcome addition too!

For the easy poached eggs…

Place an inch or so of water in a frying pan with a tablespoon of vinegar.

Bring pan up to a gentle boil, and place eggs into the water, very gently. I like to crack my eggs into ramekins, and pour from there. Less chance of the yolk breaking or shell falling in.

Poach gently for about 6-8 minutes, using a spoon to gently spoon over water every now and again to cook the yolk.

Take out of the water, when the egg is cooked to your liking. I usually drain the eggs in a piece of kitchen roll, be careful though, they’re usually really delicate.

Throw a halved tomato in a frying pan, sprayed with a little Frylight or spray oil, let cook for a couple of minutes, add a tablespoon of water into the pan and cover to allow the tomato to cook through. Turn the tomato and repeat, until cooked through.
Really nice to serve on the side of your rosti’s and eggs.

Enjoy!