Poached Eggs on Rosti with Ham and Chipotle Sauce
500 g potatoes, peeled and grated
1 small onion, finely chopped
2 t (10 ml) Ina Paarman’s Potato Spice
1 extra large egg
2 T (30 ml) chopped fresh parsley
¼ cup (60 ml) crumbled feta cheese
¼ cup (60 ml) flour
canola oil for shallow frying
Add the Potato Spice to the grated potatoes and onion. Place in a colander to drain for 15 – 20 minutes.
Place a saucer right side up on top of the grated potato in the colander and press down hard to expel all the extra moisture.
Place the egg in a bowl and beat lightly. Add the grated potato.
Add parsley, feta and flour. Mix to combine.
Heat the oil in a large frying pan. Add 1 heaped tablespoon of Rosti mixture to the pan and squash to make flat cakes. Cook on both sides until golden brown and cooked through.
Keep warm in a 100°C oven.
The easiest way to perfectly poach eggs is to use an egg poaching pan. (see pic)
Simply bring 3 cm of water to a full boil in poaching pan over high heat, then reduce the heat to very low to keep the water at a simmer. Melt a tiny bit of butter in each poaching cup and brush the insides of the cups with the butter when melted. Break an egg into each cup. Cover with the lid.
Poach until the whites are set, about 3 – 5 minutes.
Place 2 Rosti on each warmed dinner plate.
Top Rosti with ham and an upside down poached egg.
Season eggs with Lemon & Black Pepper Seasoning.
Add cubed tomato, chives and a drizzle of Chipotle sauce.