Serves : 2
Preparation Time: 20 minutes Plus cooling time
Cooking Time: 35 minutes
- 500g baking potatoes, quartered, at room temperature
- 1 tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 1 large garlic clove, or 2 small cloves, peeled and finely chopped
- small bunch curly parsley, finely chopped
- pinch grated nutmeg
- salt and freshly ground black pepper
- olive oil, to drizzle
- 50g cheddar cheese, grated
- sunflower oil
- 2 medium free range eggs, at room temperature
Place the potatoes in a large sauce pan. Cover with cold water. Bring to the boil and cook for 6-8 minutes. Drain and cool for at least 10 minutes.
Preheat the oven to 220°C/Fan200°C/Gas Mark 7. Heat the oil in a small frying pan and add the onion and garlic cook for 2-3 minutes, stirring continuously, without browning the onion. Place in a large mixing bowl.
Peel the potatoes using a knife to help you peel away the skins. Coarsely grate the potatoes on a grater. Add to the onion mixture. Stir through the parsley, nutmeg and season.
Divide the mixture into 6 and place on a baking tray lined with baking parchment. Press down on each rosti. Drizzle with olive oil and sprinkle equally with the cheese. Place in the oven and bake for 20-25 minutes.
Just before the end of cooking time heat a thin layer of sunflower oil in a frying pan to a medium heat. Crack the eggs on a work surface and add to the frying pan. Fry the eggs for 1-2 minutes on a medium heat, reduce the heat to low and cook for a further 1-2 minutes. Spooning the oil over the egg every now and then. The egg white should be set and the yolk still runny when cooked. Serve with the rostis sprinkled with pepper.