Crispy and healthy.
Call it a rosti or a hash, I loves me a crispy potato product, especially at breakfast time. But it comes with more than a smidgen of guilt, so I decided to try teaming the potato with carrot and beetroot to readdress the nutrient balance, and it worked like a charm.
The centre is soft and slightly chewy and the edges crispy, all delicious under a light dressing made with cider vinegar and Dijon mustard and made fit for breakfast with a soft poached egg.
- 200g peeled and coarsely grated beetroot
- 300g peeled and coarsely grated carrot
- 100g peeled and coarsely grated potato
- 2 eggs
- Olive oil for cooking
- 1tsp table salt
- Sea salt and black pepper
- A small handful baby basil leaves
For the dressing
- 4tsp extra virgin olive oil
- 4tsp cider vinegar
- 1tsp Dijon mustard
- 1 pinch sugar
- 1 pinch salt
- A grind black pepper
- Preheat your oven to 190°C.
- Place the grated vegetables in a large bowl and sprinkle with table salt, leave to sit for 5 minutes.
- In a large roasting tin add a couple of glugs of olive oil and sea salt and black pepper, then take a handful of the grated vegetables at a time, squeeze them to get rid of the excess liquid and then sprinkle in to the roasting tin. Stir to lightly coat in the oil and seasoning, and press down gently in the tin. Place in the oven for 30 minutes — you want the edges to turn crispy and dark and the middle to be cooked through but soft and a little chewy.
- Towards the end of cooking, mix the dressing together and get ready to poach the eggs.
- Serve a pile of the hash topped with a soft poached egg and a couple of teaspoons of the dressing over the top, finishing with a few baby basil leaves.
This is one of six recipes I created for Superfood, The Essential Guide.