Ingredients
Rosti
- 5 large white potatoes (1.2kg), skin on and grated
- 1/2 red onion, diced
- 1/2 cup (40g) grated Parmesan cheese
- 2 cups (360g) finely diced leftover Christmas ham or turkey
- 2 eggs, whisked
- 2 tsp sea salt
- 1 tsp pepper
- 1/2 cup (75g) plain flour
- 1 tsp picked thyme leaves
- Spray oil
Hollandaise
- 5 egg yolks
- 1 tsp white vinegar
- 350g butter, just melted (should still be hot)
- 2 tsp chopped chives
- Juice of 1/2 lemon
Poached Eggs
- 3L water
- 1/2 cup (125ml) white vinegar
- 12 eggs
- 3 large avocados, sliced, for serving, if desired
Makes: 12
Prep Time: 30 minutes
Cooking Time: 45 minutes
Method
- To make the Rosti, use a tea towel to wring all the moisture out of the potatoes; place in a large bowl with onion, Parmesan, ham, eggs, salt, pepper, flour and thyme; mix until well combined (using a gloved hand to mix works very well).
- Heat a frying pan over medium-high heat; spray with oil. Drop ¼ cup of mixture into the pan and cook for 6-8 minutes each side or until golden and cooked through. Transfer to a baking tray lined with non-stick baking paper and place in the oven, set to ‘keep warm’ function while making hollandaise and eggs.
- Meanwhile, to make the Hollandaise, place egg yolks and vinegar in a blender and blend on medium speed for 30 seconds; increase speed to high and slowly add the hot butter; if the mixture is too thick, simply add a tsp of water at a time to thin out. Stir in the lemon juice, salt and chives. Set aside.
- To poach the eggs, bring water and vinegar to a simmer in a large saucepan; stir the water to create a whirlpool and carefully add eggs. The eggs will take about 3 minutes to cook. It’s best to cook no more than 3 eggs at a time.
- To assemble, place the rosti onto a serving plate; top with egg and spoon over some hollandaise sauce; serve with sliced avocado, if desired.
Recipe Notes
The hollandaise can be made up to 4 hours in advance.
Rosti can be made one day in advance and regenerated on the day of serving.
To make a gluten-free version, simply substitute gluten-free plain flour.
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