John Myers
Potato and Onion Rösti with Poached Egg and Lamb’s Lettuce
The perfect potato and onion rösti with poached egg and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 400 g Waxy jacket potatoes from the day before
- 80 g Onion rings red
- 80 g White onion rings
- 1 tsp Food starch
- 40 g Pine nuts
- Salt
- Freshly grated nutmeg
- 4 tablespoon Butter
- 4 tablespoon Vegetable oil
- 50 g Lamb’S lettuce fresh, cleanly cleaned
- 2 Pc. Eggs free range, fresh
- 3 tablespoon White wine vinegar
- 3 tablespoon Raspberry vinegar
- 7 tablespoon Walnut oil
- White milled pepper
- Peel the potatoes, grate them roughly and mix with the onion rings. Mix in the pine nuts and starch. Season with salt and nutmeg. Divide the mixture into two portions. Heat 1 tablespoon of butter with two tablespoons of oil in a coated pan Press flat and fry until golden brown for about 3-5 minutes over medium heat. Turn over and add 1 tablespoon of butter and fry the second side until golden brown. Keep warm in the oven at about 50 degrees and make the second hash brown.
- Bring one liter of water with white wine vinegar to the boil. Make a vinaigrette from raspberry vinegar and walnut oil with salt and pepper. Dress up the lettuce with it. Beat the eggs and carefully slide into the boiling water. Reduce the heat to the boiling point and leave the eggs in it for about 3 minutes Poach until waxy.
- The fresher the eggs are, the less the egg white will flocculate.
- Dab off the rösti and arrange on the plate, put on the salad, remove the poached eggs from the water, drain and place on the rösti.
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