Giant veg rösti

Name: Giant veg rösti
Total time: 55 min
Yield: 4
Ingredients: 600 g potatoes; 3 large carrots; ½ teaspoon Dijon mustard; ½ a lemon; extra virgin olive oil; olive oil; 100 g frozen peas; 100 g baby spinach; 4 large eggs; 50 g feta cheese

With poached eggs, spinach & peas

Vegetarianv

“A rösti is wonderfully comforting – adding another veg to the potatoes makes it more nutritious, and it looks great, too. Think of your rösti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve with whatever you’ve got – halloumi, grilled mushrooms, roasted cherry tomatoes, baked beans, grilled chicken, you name it. ”

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Save with Jamie Vegetables Bonfire night recipes Potato Spinach Feta

Nutrition per serving

Calories 335 17%
Fat 16.9g 24%
Saturates 4.5g 23%
Sugars 7.1g 8%
Salt 1.5g 25%
Protein 14.6g 29%
Carbs 33.7g 13%
Fibre 5.6g -

Of an adult's reference intake

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By Jamie Oliver

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Ingredients

600 g potatoes
3 large carrots
½ teaspoon Dijon mustard
½ a lemon
extra virgin olive oil
olive oil
100 g frozen peas
100 g baby spinach
4 large eggs
50 g feta cheese

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Save with Jamie

By Jamie Oliver

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Method

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 sea 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 black 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.

Tips

Poached eggs can be a little tricky to get right, and tend to work best with super-fresh eggs. If you're not feeling that confident, or your eggs are less than fresh, you can top the rosti with fried eggs instead.

EASY SWAPS:
– I’ve used carrots, but you can use any crunchy root veg you’ve got in the fridge.
– Use any woody herbs you’ve got to hand in your rosti, or you could simply add a pinch of dried herbs if that’s all you have.
– You can use any gorgeous green veg in place of the peas and spinach.
– Grate or crumble over any cheese, or leave it out altogether.