Best Brunch Rosti Recipes
CELERIAC AND POTATO ROSTI BRUNCH
Make and share this Celeriac and Potato Rosti Brunch recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
- Cook for 8 minutes.
- Drain, cool for 10 minutes, then peel the celeriac.
- Grate the celeriac and potatoes into a bowl.
- Add the cheese, oil, herbs and seasonings.
- Set the oven to fairly hot, 200c/400f.
- Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
- bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
- Serve immediately.
Nutrition Facts : Calories 453.2, Fat 28.1, SaturatedFat 10.9, Cholesterol 258.3, Sodium 306.1, Carbohydrate 28.5, Fiber 4.2, Sugar 2.8, Protein 22.6
BRUNCH ROSTI
This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann's Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.
Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
POTATO ROSTI BRUNCH
Delicious potato rosti, montery jack cheese and smoked streaky bacon, with a poached egg on top.
Provided by mobie33
Time 50m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Peel and grate the potato into a large bowl lined with a dish towel and remove as much water from the grated potato as possible. Finely chop the garlic and mix together in a bowl.
- Season with salt and pepper. Add the flour and egg yolk along with the creamed horseradish. Mix together well and form the rosti into 2 patty's.
- Heat a little oil over a medium heat in a frying pan. Once at temperature, place the rosti's and keep turning every few minutes. These should take about 20-30minutes to cook through depending on how thick you've made them. Heat a saucepan full of water.
- Once cooked remove from the frying pan and put the cheese on top. Put the streaky bacon into the frying pan and cook to your liking. Once the bacon is cooked place it on a plate to cool while you poach the eggs.
- Arrange a small handful of rocket onto the rosti, place the bacon on top and finally the poached egg. Serve and enjoy while warm.
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