Celeriac rostis with harissa yogurt
Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour
Giant rosti with baked eggs
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 6 - 8
Skip to ingredients
- 50g butterplus extra for the baking dish
- 3 onionsfinely sliced (using a mandoline if you have one)
- 5 garlic clovesgrated
- 1.5kg potatoeswell scrubbed with the peels left on
- 9 eggs3 beaten
- 10g chivesfinely sliced
- soured creamto serve
- hot sauceto serve
Nutrition: per serving (8)
- kcal313
- fat11g
- saturates5g
- carbs39g
- sugars5g
- fibre12g
- protein12g
- salt0.4g
Method
step 1
Put a large frying pan over a medium heat. Gently melt the butter. Once foaming, scatter in the onions with a large pinch of salt. Cook for 15-20 mins or until softened and beginning to caramelise, then stir in the garlic. Cook for another 2 mins then set aside to cool.
step 2
Meanwhile, grate the potatoes using a box grater, directly onto a large tea towel. Once grated, squeeze the towel over a bowl to remove as much liquid as you can.
step 3
Put the grated potatoes, the cooled onions, the beaten eggs and plenty of salt and pepper into your largest bowl. Mix very well with your hands. Heat the oven to 210C/190C fan/gas 8.
step 4
Butter a deep 30cm round baking dish. Spread the mixture across the dish, making an even layer across and up the sides. Use a spoon to gently make six craters in the base – this will be where the eggs go later.
step 5
Bake for 55 mins-1 hr or until golden and crisp. Turn down the oven to 200C/180C/gas 6. Once the time is up, crack the eggs into the craters, sprinkle with salt and pepper, and return to the oven for 5 mins until just cooked.
step 6
Remove from the oven, sprinkle with chives and bring to the table to serve. It’s great served with soured cream and hot sauce.
