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Poached egg on potato rosti with smoked salmon and avocado

Poached egg on potato rosti with smoked salmon and avocado

Step away from the store-bought hashbrown and whip up a home-made potato rosti for your next brekkie and top it with smoked salmon, avo and a poached egg. Impress your friends with this easy Poached Egg On Potato Rosti With Smoked Salmon and Avocado recipe that is sure to keep everyone happy!

poached egg salmon avo 7898

Ingredients

  • 2 large potatoes, peeled and grated (600g)
  • 1 small brown onion, grated
  • 1 tbsp plain flour
  • ½ cup light olive oil
  • 4 poached eggs
  • 1 large avocado, sliced
  • 200g smoked salmon
  • Hollandaise sauce, store bought
  • Chervil sprigs or parsley leaves, to serve

Method

  1. Preheat oven to 160C. Place grated potato into a fine sieve and rinse under cold water until water runs clear. Using your hands squeeze as much liquid as possible from potatoes. Place into a clean tea towel and squeeze liquid from potatoes. (The drier the potatoes the crispier the hash browns). Combine potatoes, onion, flour, salt and pepper in a bowl.
  2. Heat oil in a frying pan over a medium heat. Form 1/4 cups of potato mixture into patties and cook in batches for 3 minutes each side or until golden and crisp. Transfer to a tray. Repeat with remaining potato mixture. Place tray in oven to keep hash browns warm.
  3. Place 2 potato rosti onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve.

Nutritional Information

  • Serving size 367
  • Energy 2850kJ 681kcal
  • Protein 23.5g
  • Total fat 53.9g
  • Saturated fat 8.9g
  • Carbs (total) 23.1g
  • Carbs (sugar) 4.9g
  • Sodium 815mg
  • Fibre 6.3g
  • Vitamin D 6.2µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people