Garlic & Potato Rosti with Poached Eggs and Peanut Rayu

Wed, 6 March 2024

INGREDIENTS

For The Rosti

· 6 To 8 Large Rooster Potatoes, Grated

· 2 Free Range Eggs

· 100ml Double Cream

· 2 Shallots, Diced

· 2 Handfuls Of Wild Garlic, Cleaned and Thinly Sliced

· 1 Large Bunch Of Parsley, Chopped

· Salt And Pepper

· 4 Tbsp Rapeseed Oil

· 2 Cubes Of Butter

Everything Else

· 6 Free Range Eggs

· 4 tbsp cider vinegar

· 6 Tbsp Of Peanut Rayu

· Optional make this even better by adding some smoked salmon or smoked trout

 

METHOD

1. Grate the potatoes and pop into a bowl along with the 2 eggs, shallots, garlic, parsley, salt, pepper, and double cream, mix together. Place a frying pan onto a medium to low heat. Once hot add 2 tbsp of oil followed by the butter. Swirl the foaming butter around the pan and using a spoon drop a large dollop of the potato mix into the pan and push down to form into a rustic potato cake. Fit as many as you can into the pan. Cook for 2 to 3 minutes and then flip over. Cook for another 2 to 3 minutes. Remove from the pan and place in a warm oven while you make the rest.

 

2. Carefully crack the eggs into a bowl and add the cider vinegar. Allow to marinade for 10 minutes. Place a pot of water onto a gentle boil. When the eggs are ready, and the water is boiling carefully lower the bowl into the water and slide the eggs and cider out. Gently simmer the eggs for 4 minutes or until your happy with them.

 

3. Serve up by topping a rosti with a poached egg and a spoon on peanut rayu. If you like drape with smoked salmon.