BRUNCH ROSTI

Brunch rosti image

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

Time 35m

Number Of Ingredients 9

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 Hellmann's Vegan Baconnaise

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