Potato Rosti with Baked Eggs
A moreish, comforting potato rosti with baked eggs and roasted tomatoes. Perfect brunch material. You can use a food processor to cut the potatoes if you have one.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan.
Step 2
Warm a large ovenproof, non-stick frying pan over a medium heat. Add a dash of olive oil followed by diced smoked pancetta and cook for 5 minutes. Once browned, add the sliced onions and cook for a further 5-6 minutes until they are soft and slightly caramelised. Remove from the pan and add to a large mixing bowl.
Step 3
Whilst the lardons and onions are cooking, peel the potatoes and grate coarsely using a box grater. You can also do this in a food processor with a coarse grating attachment. Once grated, squeeze the potato over a small bowl handful by handful to remove the excess starchy water. Now place the squeezed potato into the bowl with the cooked pancetta and onions. Lightly season with salt (remember that the lardons are salty), generously with pepper and then toss together.
Step 4
Turn the heat under the pan you just used to medium and add another drizzle of olive oil. Once warm, add the mixed potato, pancetta and onions and spread into an even layer. Place on the middle shelf of your oven and bake for 25-30 minutes, until the potatoes are soft and golden on top. (Tip: before you add the eggs, check to see if the potatoes are cooked and return to the oven if needed.)
Step 5
Whilst the rosti is cooking, place the halved tomatoes onto a baking tray, season with salt and pepper and drizzle with olive oil. Bake for 10-15 minutes until the skins are beginning to burst. Remove from the oven and keep warm.
Step 6
Remove the rosti from the oven and make four wells in the now cooked potato. Crack an egg into each well and season the yolks with a small pinch of salt. Return to the pan to the oven for 5-6 minutes, until the whites are set and the yolks are still runny.
Step 7
Remove the pan from the oven and carefully bring to the table, along with the roasted tomatoes. Dive in!
- Ingredients
- Based on 4 servings
-
4 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
600g Potatos, peeled and coarsely grated 1x Sainsbury's Maris Piper Potatoes 2kg -
2 Onion, finely sliced 2x Sainsbury's Onions Loose -
160g Smoked Pancetta 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
450g Tomatoes, halved 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g