A deliciously light and tasty Slimming World breakfast. A potato rosti is a form of potato pancake and goes so perfectly with a runny poached egg. I also served it with salad and cooked mushrooms to up my superfree!
800g Desirée potatoes, peeled and coarsely grated
Salt and freshly ground black pepper
6 spring onions, very finely chopped
2 garlic cloves, peeled and very finely chopped
A small handful of fresh dill, chopped
1 large British Lion egg, lightly beaten
Low calorie cooking spray
450g vine cherry tomatoes
For the topping:
150g baby spinach leaves
2 garlic cloves, thinly sliced
Preheat your oven to 190°C/170°C Fan/Gas 5. Place the potatoes in a clean tea towel. Squeeze out as much liquid as possible, repeat with a fresh tea towel, then place in a mixing bowl and season.
Add the spring onions, garlic, dill and egg. Combine all the ingredients using your hands and divide into four portions.
Place a non-stick frying pan over a high heat and spray with low calorie cooking spray. Spoon one portion of potato mixture into the pan and press down with a spatula. Cook for 3-4 minutes on each side, then transfer to a large non-stick baking sheet. Repeat with the remaining three rösti portions, then cook all four in the oven for 10-15 minutes, or until golden.
Meanwhile, place the tomatoes on a baking tray, spray with low calorie cooking spray and roast for 10-12 minutes.
Bring a large pan of water to a simmer and carefully break each egg into it. Poach over a low heat of 4-5 minutes, then remove with a slotted spoon and leave to drain on some kitchen paper.
Spray a large, non-stick frying pan with low calorie cooking spray.
Add the spinach and garlic, then stir-fry for 3-4 minutes or until the spinach is just wilted. Season well and remove from the heat.
Place each rösti on a serving plate. Top with spinach, an egg and a sprinkling of black pepper, the serve with the vine tomatoes.
Read the original recipe here