Name: Potato Rosti With Smoked Salmon, Avocado and Poached Eggs
Total time: 40 min
Yield: 4
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

Poached Egg on Potato Rosti with Smoked Salmon and Avocado

Preparation time 40 mins
Serves 4 people
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Publication 19 December 2017
Categories
- Breakfast Recipes

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

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.
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.
Place 2 potato rosti onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve.