Warm up your Christmas brunch with this crispy and rich parsnip rosti, made truly special with St. Ewe Luxuriously Large Rich Yolk 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
- Pop the grated potato in a clean tea towel and squeeze to remove excess water
- Add this to a bowl with the parsnip, onion, thyme and 25g of melted butter.
- Season with salt & pepper and mix.
- Heat a non-stick frying pan, add a knob of butter, add the rosti mixture and press down with a spatula.
- Cook for 6-8 minutes until golden brown and crisp underneath.
- Flip onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through.
- In a separate pan, fry two Luxuriously Large St. Ewe Rich Yolk eggs to your preference - we like ours to be crispy!
- Plate up the rostis and top with your golden eggies. Enjoy!
Optional
- Garnish with oyster mushrooms sautéed in garlic and butter for a sophisticated touch that’s perfect for a festive breakfast or brunch.