Two Potato Baked Rosti

Time to Cook: 
1 hr
Time to Prepare: 
10 min
Number of Servings: 
4
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One potato, two potato, three potato..rosti? This baked version combines orange sweet potatoes (otherwise known as yams in many grocery stores) and russets for a colorful, crispy mixture. Baking the rosti keeps the fat in check, and when you top it with fresh spinach, peas, feta and eggs the whole thing comes together to make a fantastic lunch! Feta adds a nice salty kick without the heavy greasy layer that some cheeses tend to do. Roast some tomatoes and throw them on top as well if you really want to kick it up a bit!

One potato, two potato, three potato... rosti!

Ingredients

1 1/4 lbs potatoes

1 medium sweet potato

1/2 tsp salt

5 green onions

2 oz feta cheese

1/2 cup frozen peas

2 cups fresh baby spinach

Olive oil

1/2 lemon

1 tsp dijon mustard

 


Directions

1. Pre-heat the oven to 350 F and lightly grease a large baking dish.

2. Using a food processor or a box grater, shred the potatoes and sweet potato. Place the shredded potatoes into a large bowl and spinkle with salt and toss with your hands. Let sit for 5 minutes.

3. Get a large bowl and drizzle about 2 Tbsp of olive oil into it. Using your hands, squeeze the shredded potatoes over the sink to get rid of excess water and place in the bowl. When you've finished with the last bit of potatoes, add the white and light green parts of the green onions, some fresh cracked pepper, and toss the works with your hands. Dump the works into the pan and spread to cover. Bake for 35-50 minutes until cooked and the edges are golden and crispy.

4. In a medium sized bowl, mix together juice from 1/2 lemon, 1/2 tsp dijon mustard, and a good pinch of salt and pepper. Whisk together well. Set aside.

5. Steam the peas until they just turn bright green, then toss them in the mustard mixture. Let cool a few minutes before also tossing with the spinach. Set aside.

6. Poach 4 eggs. If poaching is tricky, just fry them up in a pan.

7. Pull the rosti from the oven and let cool for a few minutes. Top with the spinach and peas, then feta and eggs. Let everyone dig in! We loved topping this with roasted cherry tomatoes as well.

Adapted from Jamie Oliver