Recipe

Rosti与荷包蛋

Jan 30, 2013 1:00pm
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4, Makes 8 Item
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Ingredients

Rosti与荷包蛋
  • 750 gram floury potatoes, coarsely grated
  • 1 small brown onion, finely chopped
  • 2 125g cans corn kernels, drained
  • 1 egg, lightly beaten, plus 4 extra
  • 1/4 cup self-raising flour
  • cooking oil spray
  • 1 avocado, sliced
  • 60 gram baby spinach leaves
  • 250 gram cherry tomatoes, halved
  • 3 teaspoon vegetable or olive oil
  • 3 teaspoon white wine vinegar

Method

Rosti与荷包蛋
  • 1
    Place potato and onion in a medium bowl. Using hands, squeeze out as much liquid as possible. Place mixture in a clean bowl. Add corn, egg and sifted flour; mix well. Season.
  • 2
    Heat a large heavy-based frying pan over moderate heat. Spray with oil. Place 1/2-cup measures of mixture in pan; flatten slightly into 10cm rounds. Cook, in batches, for 3-4 minutes each side or until golden brown and crisp. Drain on paper towels.
  • 3
    Pour water into a medium saucepan until 2/3 full. Bring to the boil. Reduce heat to moderately low. Break l of the extra eggs into a small bowl. Stir water to form a whirlpool. Gently slide egg into water. Cook, without stirring, for 3-4 minutes. Using a slotted spoon, transfer egg to a plate. Repeat, using remaining eggs.
  • 4
    Combine avocado, spinach, tomato, oil and vinegar in a medium bowl. Toss to combine. Top rosti with egg. Serve with avocado salad.

Notes

Keep cooked rosti warm in a slow oven while you cook the rest.

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