Recipe by The Maple Restaurant
Potato rösti with salmon & poached egg
Have breakfast like a King with this quick and easy recipe. Serve with a 0% mimosa for extra decadence which you can find on our recipe's page or on pg30 of our Christmas Magazine.
- 5 x Maris Piper potatoes, peeled and coarsely grated
- 6 x 2 beaten and 4 reserved for poaching
- 2 x tsp plain flour
- ½ x baking powder
- 1 x white onion, finely chopped
- 2 x sage leaves, finely chopped
- Salt and pepper for seasoning
- 6 x tbsp sunflower or vegetable oil, for frying
- 400g x smoked salmon
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Squeeze any excess water out of the grated potatoes using a tea towel or muslin, then tip into a bowl and mix well with the 2 beaten eggs, flour, baking powder, finely chopped onion and sage leaves. Season well.
Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of the spoon into disc shapes.
Cook for 5 minutes on each side until golden brown and crisp, then drain on kitchen paper.
When ready to serve, place the desired amount of smoked salmon on top of each rösti, followed by a runny poached egg.
