Poached egg on potato rosti with smoked salmon and avocado
2 large potatoes, peeled and grated (600g)
1 small brown onion, grated
1 tbs plain flour
½ cup light olive oil
1 large avocado, sliced
200g smoked salmon
Hollandaise sauce, store bought
Chervil sprigs or parsley leaves, to serve
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.
To poach eggs, fill a deep medium saucepan with ¾ water and place over a high heat. Bring water to a rolling boil. Reduce heat and using a spoon, stir water until a whirlpool forms. Crack 2 eggs into water and cook for 3 minutes or until egg white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs.
Place 2 hash browns onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve.