30 minutes
Rich Yolk Parsnip Rosti
Serves: 2 PeopleWarm up your Christmas brunch with this Crispy & Rich Parsnip Rosti, made truly special with St Ewe Rich Yolk Opulent eggs. The naturally golden yolks add a luxurious finish to each rosti, which combines grated potato, parsnip, and fresh thyme for a seasonal, earthy flavour.
Instructions
- - Step 1Pop the grated potato in a clean tea towel and squeeze to remove excess water
- - Step 2Add this to a bowl with the parsnip, onion, thyme and 25g of melted butter.
- - Step 3Season with salt & pepper and mix.
- - Step 4Heat a non-stick frying pan, add a knob of butter, add the rosti mixture and press down with a spatula.
- - Step 5Cook for 6-8 minutes until golden brown and crisp underneath.
- - Step 6Flip onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through.
- - Step 7In a separate pan, fry two St. Ewe Rich Yolk Opulent eggs to your preference - we like ours to be crispy!
- - Step 8Plate up the Rosti’s and top with your golden eggies. Enjoy!
- - Step 9Optional: Garnish with oyster mushrooms sautéed in garlic and butter for a sophisticated touch that’s perfect for a festive breakfast or brunch.
Ingredients
- 2 Rich Yolk Luxuriously Large Egg
- 200 grams Potatoes Grated
- 200 grams Parsnip Grated
- 1/2 White Onion Grated
- 50 grams Salted Butter
- handful Thyme
- pinch Salt
- pinch Black Pepper
- 4 Oyster Mushrooms Roughly Chopped
- 1 Garlic Clove Roughly Chopped
