Giant veg rösti

Veg Rosti

Serves 4

  • 600 g potatoes

  • 3 large carrots

  • 1/2 teaspoon Dijon mustard

  • 1/2 a lemon

  • extra virgin olive oil

  • olive oil

  • 100 g frozen peas

  • 100 g baby spinach

  • 4 large free-range eggs

  • 50 g feta cheese

This is a particularly good breakfast, brunch or lunch. I suppose it's not technically a traditional square meal as we often see it, but it's fulfilling, a lovely contrast of textures and flavours, and a total pleasure to eat. Roasting the spuds and carrots to create the giant rösti really brings out their sweetness, and builds up a nice crunchy edge.



Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.



Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.



Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.



Jamie's Tip: Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn't watery, it's fresh as a daisy. And don't worry if they look a little messy round the edges, it's all part of it!

Nutritional Information

Giant veg rösti

With poached eggs, spinach & peas

0 foodies cooked this
This is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, it’s a total pleasure to eat
Serves 4
55m
Not too tricky
Print this recipe
Method

This is a particularly good breakfast, brunch or lunch. I suppose it's not technically a traditional square meal as we often see it, but it's fulfilling, a lovely contrast of textures and flavours, and a total pleasure to eat. Roasting the spuds and carrots to create the giant rösti really brings out their sweetness, and builds up a nice crunchy edge.

Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

Jamie's Tip: Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn't watery, it's fresh as a daisy. And don't worry if they look a little messy round the edges, it's all part of it!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 351
    18%
  • Carbs 31.5g
    12%
  • Sugar 6.6g 7%
  • Fat 17.1g 24%
  • Saturates 4.7g 24%
  • Protein 14.7g 33%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 600 g potatoes

  • 3 large carrots

  • 1/2 teaspoon Dijon mustard

  • 1/2 a lemon

  • extra virgin olive oil

  • olive oil

  • 100 g frozen peas

  • 100 g baby spinach

  • 4 large free-range eggs

  • 50 g feta cheese