Potato Rosti Stack
So my sister and I have been watching so much My Kitchen Rules and we wanted to try make something pretty. We can make some awesome meals but they don't always look so pretty. I have never made a potato rostis before and wanted to give it a try. They always look so easy on TV. I found a recipe for pumpkin and potato rostis, though I used butternut (my preference). And since bread crumbs are on the "no-go" list I used a substitute - Rice crumbs. (which btw are actually pretty good).
A note on the rosti's...try make them as thinly as possible otherwise they can be a bit crunchy - the slightly raw kind - in the middle. I will try make plain potato rostis next time to see if that makes a difference.
All in all - a great dish. If you're the kind that likes runny yolks, I can imagine the egg yolk spreading down the stack would be rather yummy. I however am not one of those and was quite satisfied with my well done poached eggs.
2 x 250g packets of bacon
2 onions, 1 red and 1 regular
2 x punnets of mushrooms
250 g chopped spinach
350g pumpkin, peeled, grated
100g potato, peeled, grated
Salt and pepper, to season
Olive oil, to fry
Dice the onions and saute them in a pan to soften. Add garlic to preference. I usually use the crushed garlic. (I don't know if that is cooking sacrilege but hey) A good heaped teaspoon or two is always good.
Dice the bacon and add that to the pan.
Fry the bacon till its nice and crispy.
Add the mushrooms and spinach. Make sure the spinach is chopped otherwise you will get long stringy pieces of wilted spinach in your stack.
Add seasoning to your taste.
To make rösti, combine all ingredients in a medium bowl,
Shape ½ cup of mixture into patties. Season with salt and pepper.
Repeat with remaining mixture. Preheat oil in a frying pan over medium heat.
Add patties and cook for 4-5 minutes on each side or until golden and crisp.
To assemble add a rosti, then bacon mixture, another rosti and the poached egg.
And voila. :) Happy Rosti-ing.