Mike Van de Elzen: Rosti with poached eggs and creamed spinach

The Sunday Session with Francesca Rudkin

Rosti with poached eggs and creamed spinach

Cook time: 30 minutes

Prep time: 30 minutes

Serves: 6

5 large potatoes

100gm butter, melted

3 Tbsp sunflower oil

Good amount of salt freshly ground black pepper

300gm black pudding, grilled or fried (optional)

6 eggs, poached

Creamed spinach:

1 Tbsp sunflower oil

1 onion, finely chopped

1 bag spinach

1/2 cup white wine

1 cup cream

1 tbsp dijion mustard (optional)

salt

Preheat oven to 180*C.

Peel the potatoes, place into a pot and cover with cold water with a good pinch of salt.

Bring to the boil and simmer for 8 minutes. Check by pressing a knife into the potato, they should still hard in the centre (firm enough to grate).

Drain and cool the potatoes. Once cool, grate the potatoes and combine with the melted butter, salt and pepper.

Heat the sunflower oil in a large cast iron or non stick frying pan. Start by pressing in the potato mix. Ensure the bottom of the rosti is kept moving to avoid burning. Once all the potato has been pressed into the pan, cook on a medium heat for a couple of minutes. Drizzle the remaining oil around the edge of the rosti and allow it to flow down to the bottom. Place the pan into the oven. and bake for 30 minutes.

After this time, remove the pan and flip the rosti out onto a board to segment into wedges to serve, Serve with poached eggs, black pudding and creamed spinach.

For the creamed spinach:

Heat the oil in a sauce pan, add the chopped onion and sauté for 1 minute. Add the white wine and reduce slightly. Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes. Drop the spinach in, bring it back to the boil, then remove from the heat. Season with salt and white pepper to taste.

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