This potato rosti brunch dish is a decadent treat if cooking for one, but the quantities can easily be increased to serve a larger crowd.
Serves 1
For the potato rosti:
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- 1 medium potato (preferably Maris Piper)
- Pinch of sea salt
- Pinch of black pepper
- 1 tsp chopped chervil
- 1 tsp chopped flat leaf parsley
For the hollandaise:
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- 125g butter
- 2 egg yolks
- Half a tsp white wine vinegar
- Pinch of sea salt
- Splash of ice cold water
- Lemon juice
- Cayenne pepper
For the eggs:
-
- 2 eggs
- 1 tsp white wine vinegar
1. Grate the potato into a mixing bowl, add the sea salt and black pepper and mix together. Place into a clean tea towel and squeeze until most of the moisture is removed.
2. Place the potato back into the mixing bowl, mix in the chervil and flat leaf parsley and shape into patties.
3. Shallow fry in a pan with olive oil until brown on both sides. Place on baking tray and bake in the oven at 180C / Gas 4 for 15 minutes. Keep warm.
4. For the hollandaise, melt the butter in a saucepan and keep warm. Put the egg yolks and vinegar, a pinch of sea salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (approx. 3-5 minutes).
5. Remove the sauce from the heat and slowly whisk in some of the melted butter, bit by bit until it’s all mixed in and you have a creamy hollandaise sauce. Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm.
6. For the eggs, boil a large saucepan of water and add the white wine vinegar. Crack the two eggs into the water. Boil for approximately 2 minutes. Remove with a slotted spoon and place onto a clean tea towel to remove excess water.
7. Place the eggs on top of the rosti and drizzle the hollandaise sauce over the top. These are delicious served with crispy bacon and/or wilted spinach.