Breakfast: Baked potato rosti and poached egg


I’m having a bit of a baked potato rosti fetish at the moment. I mean who doesn’t love the nice crisp outside and the warm soft inside of the humble potato? It is delicious.

For this I used 1 medium potato (to make two)
1 finely sliced shallot
1 egg
salt and pepper

Boil the potato, mash, add ingredients then use an onion ring on a plate to form a nicely round shape. Transfer this to an oven dish preheated with sunflower oil (it cooks hotter for a nice crisp exterior) and bake for 10-15 minutes on both sides on 200-220ºC.

Served with grilled tomato, poached egg, bacon, mushroom, halloumi – whatever takes for fancy.



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