Carrot & Potato Rosti
Carrot & Potato Rosti
Course: Recipes, MainDifficulty: EasyServingsservings
Total timeminutes
Ingredients
600g potatoes
3 large carrots
½ teaspoon Dijon mustard
½ a lemon
Extra virgin olive oil
Olive oil
100g frozen peas
100g baby spinach
4 large free-range eggs
50g feta cheese
Directions
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside.
- Put a good tablespoon of olive oil into a large bowl and add a generous pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges. You can also create little ‘cakes’ of rosti if you would rather have individual portions by shaping the carrot / potato mix into smaller rounds.
- Serve with poached eggs, spinach, cooked peas and crumbled feta.
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