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 free-range eggs; 50 g feta cheese

With poached eggs, spinach & peas

Vegetarianv

“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. ”

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Healthy

Save with Jamie Vegetables New Year party picks Bonfire night recipes Potato Spinach

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 free-range eggs
50 g feta cheese

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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, 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!