Rosti Pancakes with Eggs
Do you love hashbrowns? You’ll love our Rosti Pancakes with Eggs if you do! This veggie packed brekky will keep you full until lunch and beyond.
Ingredients:
6 medium (about 800g) brushed potatoes
3 medium (about 500g) parsnips
2 large carrots (300g)
200g cheddar cheese, coarsely grated
4 spring onions, chopped
3 tbsp olive oil
Salt & pepper to taste
4 large eggs
Fresh chopped parsley
Serves 4
Method
Cook the potatoes, parsnip and carrot in boiling salted water until just tender. Drain and cool.
Coarsely grate vegetables and cheese and toss well in a large mixing bowl with the herbs, salt and pepper.
Preheat the oven to 200°C.
Divide the oil between 4 x 20cm small non-stick frying pans (for individual) or one large deep 30cm pan.
Spread the mixture between the pan(s), spreading the mixture to the edges of the pan. Hollow out the centre leaving an indent.
Bake in the oven for about 18min.
Carefully crack an egg into each hole indent and return to the oven for 6 to 8 mins to set the egg.
Sprinkle with parsley and serve.
Recipe by: Jo Richardson
Website: www.seasontotaste.com.au/
Recipe source: A Better Choice
