Spicy potato rosti with spinach & poached eggs

Rosti is a Swiss dish made from grated potato. It is traditionally served at breakfast but is now popular at any meal. Try adding cheese and grated apple to the mix.

Ingreadient

• 2 pack Waitrose 2 Baking Potatoes
• 3 tbsp olive oil
• 1 small onion, thinly sliced
• 1 tsp Cooks' Ingredients Piri Piri Rub
• 2 tbsp plain flour
• 4 British Blacktail Free Range Medium Eggs
• 115g pack baby spinach

Step by step

1. Cook the whole potatoes in a large pan of boiling water for 20 minutes, drain and allow to cool. Meanwhile, heat 1 tbsp oil in a pan and fry the onion for 6 minutes until softened. Add the piri piri rub and cook for a further 1 minute, then transfer to large bowl to cool.
2. Coarsely grate the potatoes and stir into the onion mix with the flour, then season well. Divide into 4 and press each roughly into 12cm rounds. Heat a little oil in a large frying pan and fry 2 rostis at a time for 2-3 minutes each side or until golden.
3. Meanwhile, poach the eggs in boiling water, 2 at a time for 2-3 minutes and remove with a slotted spoon. Place the spinach in a large bowl, cover and microwave on high for 1-2 minutes until just wilted.
4. Place 2 rostis onto each plate, top with the spinach, then the eggs. Season with black pepper to serve.