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Celeriac and potato rösti with poached eggs

Name: Celeriac and potato rösti with poached eggs
Total time: 35 min
Ingredients: celeriac 300g, peeled; Maris Piper potato 1 medium (about 100g), peeled; plain flour 1 tbsp; spring onions 2, finely sliced; spray oil; eggs 3; olive oil 1 tbsp; wholegrain mustard 1 tbsp; white wine vinegar 2 tsp; mixed salad a few handfuls

35 minutes
serves 3
Easy

Check out this low calorie rösti with celeriac and perfectly poached eggs. This easy recipe is ready in 35 minutes, an ideal lunch recipe

Published: June 24, 2018 at 10:10 am

Ingredients

celeriac 300g, peeled
Maris Piper potato 1 medium (about 100g), peeled
plain flour 1 tbsp
spring onions 2, finely sliced
spray oil
eggs 3

MUSTARDY SALAD

olive oil 1 tbsp
wholegrain mustard 1 tbsp
white wine vinegar 2 tsp
mixed salad a few handfuls

Method

Step 1

Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning.
Step 2

Heat a large frying pan and spray lightly with oil. Form the mix into 6 patties, each about 12cm wide and 1cm thick. Fry in batches, if necessary, for 2-3 minutes or until golden underneath. Flip and fry for another 2-3 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs.
Step 3

Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper.
Step 4

Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well.
Step 5

Divide the röstis between 3 plates, top each with a poached egg and some salad.