Breakfast recipe
Golden potato rösti topped with lemony crushed peas, fried eggs, spring onion, and fresh dill.
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Ingredients
box grater, clean tea towel, large non-stick frying pan, small saucepan
Method
Coarsely grate the potatoes and squeeze them very firmly in a clean tea towel until little moisture remains. Thinly slice the spring onions, chop the fresh dill, zest the lemon, and cut it into wedges.
Simmer the frozen peas in a small saucepan for 3 minutes, then drain. Crush with 1 tablespoon olive oil, half the dill, half the lemon zest, one lemon wedge, and a pinch of the salt until chunky rather than smooth.
Mix the grated potatoes with the plain flour, spring onions, remaining lemon zest, remaining salt, and half the black pepper. Divide into eight loose mounds and press each to about 1cm thick.
Heat 2 tablespoons olive oil in a large non-stick frying pan over a medium heat. Fry the rösti in two batches for 4 to 5 minutes on each side, adding 1 tablespoon olive oil for the second batch, until deeply golden, crisp at the edges, and tender in the centre.
Heat the remaining 1 tablespoon olive oil in the clean frying pan over a medium heat. Fry the eggs for 3 to 4 minutes until the whites are fully set. Stack two rösti per plate, spoon over the dill peas, add an egg, and finish with the remaining dill, black pepper, and lemon wedges.
