Rosti with tomatoes, mushrooms and spinach on plate

Brunch rosti

Name: Brunch rosti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 300g Maris Piper potatoes grated; 4 tbsp olive oil; 1 sprig thyme leaves picked; 1 garlic clove crushed; 2 portobello mushrooms stalks removed; 1 beef tomato halved; 100g baby spinach; a grating of nutmeg; 2 tbsp vegan baconnaise

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.5 ratingsRate

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This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g Maris Piper potatoes

grated
4 tbsp olive oil
1 sprig thyme

leaves picked
1 garlic clove

crushed
2 portobello mushrooms

stalks removed
1 beef tomato

halved
100g baby spinach
a grating of nutmeg
2 tbsp vegan baconnaise

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Nutrition: per serving

kcal477
fat34g
saturates4g
carbs34g
sugars6g
fibre6g

high
protein7g
salt0.3g

Method

step 1

Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
step 2

Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
step 3

Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
step 4

Put the rosti onto two plates. Top each with a little of the spinach, then the vegan baconnaise, mushroom and tomato, finishing with the remaining spinach.

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