You know the feeling, cannot be bothered to cook but searching for something delicious. This recipe is deceptively quick and great for an easy Saturday night dinner accompanied by a chilled glass of white.
In an earlier life, I spent many winters in Switzerland. Rosti is standard fare, served in mountain restaurants with many variations. It was great for me to recreate at home as I did not have a lot of extra cash to spend on expensive meats. Eggs were the go to protein for the cost conscious, combined potatoes or pasta made for a tasty and filling meal.
Feel free to make individual Rosti, I find it quicker to make just one.
Recipe - Rosti with wilted spinach and poached egg.
Squeeze the moisture out of 500g grated peeled potatoes and one grated brown onion. Combine in a bowl with 1 T plain flour, salt and white pepper. Be generous with your seasoning.
Heat 1T olive oil in a non stick pan over medium heat add the potato mixture and press down until the mixture is evenly distributed over the pan. Now BE PATIENT do not turn until you have a golden crisp base, as the mixture cooks it will hold together. Turn the mixture early and you run the risk of breaking up the rosti. I would estimate around 10mins cooking time depending on the thickness of your potato mixture.
While the potato is cooking, heat a little olive oil and wilt baby spinach with finely chopped garlic and chilli. I am a bit of a chilli fan, feel free to leave this out if it does not suit you. Heat water in another pan (yes I know it is not one pan cooking!) and when the potato is cooked poach the eggs, the potato will happily stay warm in the pan while your eggs are cooking.
Top with cracked pepper and a sprinkling of parmesan.