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Rosti potato with fried egg and Brie

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.

  2. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.

  3. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.

  4. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives.

Ingredients

For the rösti

  • 1 potato, peeled and grated
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the herb salad

  • small handful fresh basil
  • small handful fresh flatleaf parsley
  • ½ lemon, juice only
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • 1 free-range egg, fried
  • 75g/2½oz Brie, chopped
  • chopped fresh chives, to garnish

Shopping List

Rosti potato with fried egg and Brie

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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