Vegetable rosti with eggs and feta

Serves: 4 Prepare & Cook:

Ingredients

  • 460g SpinneysFood Potatoes for Baking and Mashing, grated
  • 180g sweet potatoes, grated
  • 225g carrots, grated
  • 2 tbsp olive oil
  • 2 spring onions, finely chopped
  • 4 SpinneysFood Free Range Eggs
  • 75g SpinneysFood Baby Spinach
  • 75g feta, crumbled

Method

  1. Preheat the oven to 180°C, gas mark 4. Put the grated potatoes and carrots in a bowl. Sprinkle with ½ tsp salt. Set aside for 10 minutes.
  2. Squeeze out the excess water and transfer the vegetables to a separate bowl. Add the olive oil and spring onions and toss to coat. Season, then spread out on a baking tray.
  3. Make 4 indents in the vegetables (for the eggs) and bake for 30 minutes, until golden and crisp. When 5 minutes’ cooking time remains, crack the eggs into the indents and cook until done to your liking.
  4. Scatter the rösti with the spinach and feta to serve.

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