Rosti Florentine (Can Be Gluten-Free) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An easy rosti meal- great for breakfast or an easy dinner. Easily made gluten-free suitable by using gluten-free flour or rice flour instead of wheat flour. Timing is the key- you want the poached eggs to be ready when the rosti is done. A good recipe to serve for brunch or to gluten-free friends without having to buy expensive gluten-free ingredients Ingredients:
700 g potatoes, peeled and grated |
1 egg, lightly beaten |
50 g plain flour or 50 g gluten-free blended flour or 50 g rice brown rice flour |
25 g parmesan cheese, grated |
2 tablespoons parsley, chopped |
salt & freshly ground black pepper, to taste |
4 tablespoons vegetable oil |
6 colby cheese slices or 6 slices swiss cheese |
1 garlic clove, crushed |
150 g baby spinach leaves |
6 poached eggs |
fresh ground black pepper, extra, to taste |
Directions:
1. Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
2. Form mixture into 6 patties.
3. Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
4. When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
5. Place rosti onto warmed plates.
6. Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
7. Season the wilted spinach with salt and peper to taste.
8. To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
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