This is a simple brunch recipe for two that feels a bit special, but is still easy to make.
The rösti is cooked until golden and crisp in Hillfarm Smoked Oil, then topped with spinach cooked with a touch of Hillfarm White Garlic Oil, smoked salmon and a freshly cooked egg.
It’s perfect for a weekend breakfast, brunch, or a light lunch.
Ingredients
Serves: 2
2 medium potatoes, peeled and grated
1 tbsp Hillfarm Smoked Oil
100g spinach
1 tsp Hillfarm White Garlic Oil
100g smoked salmon
2 eggs
Salt and black pepper, to taste
Method
Squeeze the grated potatoes really hard in a clean tea towel to remove as much moisture as possible. This helps the rösti stick together and become crisp when cooked.
Place the squeezed potato in a bowl and season well with salt and black pepper.
Heat the Hillfarm Smoked Oil in a frying pan over a medium heat.
Shape the grated potato into 2 rösti and fry for 4–5 minutes on each side, until golden, crisp and holding together.
In a separate pan, wilt the spinach with the Hillfarm White Garlic Oil and a pinch of salt.
Cook the eggs to your liking. Poached or fried both work well.
Top each rösti with the spinach, smoked salmon and an egg.
Finish with a little black pepper and serve straight away.
Tip
Don’t skip squeezing the potatoes. The drier the grated potato, the better the rösti will hold together in the pan.
