Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
Crispy potato rosti makes the perfect base for rich smoked salmon and oozy poached eggs. Make the rosti in advance if you like, and reheat in the oven or frying pan when needed.
Recipe courtesy of Milk & MorePlace the grated potatoes in a clean dry tea towel and squeeze out the excess liquid, transfer to a large bowl and mix in the flour and half the spring onions, season well. divide into 6 and shape into flat patties.
Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 minutes each side until golden, repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 minutes.
Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with remaining spring onions and chives to serve.
Place the grated potatoes in a clean dry tea towel and squeeze out the excess liquid, transfer to a large bowl and mix in the flour and half the spring onions, season well. divide into 6 and shape into flat patties.
Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 minutes each side until golden, repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 minutes.
Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with remaining spring onions and chives to serve.
45-45 minutes
Serves 4
