Name: Potato röstis with peperonata & poached eggs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 eggs (the fresher the better); small splash of white wine vinegar; 8-10 basil leaves to serve; 100ml olive oil plus extra for serving; 6 red peppers deseeded and sliced; 2 red onions finely sliced; 2 garlic cloves finely chopped; 10 plum tomatoes quartered, deseeded and sliced; 1 bay leaf; 2 thyme sprigs; 2 tbsp demerara sugar; 100ml red wine vinegar; 1 lemon zested; 6 medium whole potatoes unpeeled; 25g butter for cooking

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Potato röstis with peperonata & poached eggs

Potato röstis with peperonata & poached eggs

Dan Doherty

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Serves 4

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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Peperonata (braised Italian peppers) is a brilliant thing to have in the fridge; it’s so versatile. Try it here with crispy rösti and poached eggs

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 eggs

(the fresher the better)
small splash of white wine vinegar
8-10 basil leaves

to serve

For the peperonata

100ml olive oil

plus extra for serving
6 red peppers

deseeded and sliced
2 red onions

finely sliced
2 garlic cloves

finely chopped
10 plum tomatoes

quartered, deseeded and sliced
1 bay leaf
2 thyme sprigs
2 tbsp demerara sugar
100ml red wine vinegar
1 lemon

zested

For the rösti

6 medium whole potatoes

unpeeled
25g butter

for cooking

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Nutrition: Per serving

kcal650
fat36g
saturates9g
carbs61g
sugars31g
fibre12g
protein14g
salt0.3g

Method

step 1

To make the peperonata, heat the oil in a wide, shallow pan. Add the peppers, onions and garlic and cook gently for 15-20 mins. Season, then stir in the rest of the ingredients and continue to simmer gently for 25-30 mins until everything cooks down into a chunky ragout. Turn off the heat. Can be made up to three days ahead, chilled then reheated to serve.
step 2

To make the rösti, cover the potatoes with cold water and add a good pinch of salt. Bring to the boil and simmer for 8 mins until half-cooked. When a knife is inserted they should still be raw in the middle. Strain and leave until cool enough to handle.
step 3

Peel the potatoes and discard the peel, then coarsely grate into a mixing bowl and season. Heat half the butter in a non-stick frying pan until sizzling, then add the grated potato, spread out evenly and press down with a spatula. Cook over a low-medium heat for 10-15 mins then, once browned, place a plate on top and flip over. Add the rest of the butter to the pan and, once melted, put the rösti back in the pan and repeat until brown on both sides.
step 4

While the rösti is cooking, put a large pan of water on to boil and add the vinegar. Once the water is at a rolling boil, crack in the eggs and poach for 3 mins, then remove with a slotted spoon and place on kitchen paper to absorb any excess water. To serve, divide the rösti into four, top with a good spoonful of warm peperonata and an egg, then finish with some torn basil leaves and a drizzle of olive oil.

Recipe from Good Food magazine, August 2018

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