Indian Potato Rosti, Haddock and Poached Egg Recipe

Indian spiced potato rosti, haddock and poached egg stack recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£3.09
Per Serving %RI
KCALS 500
Protein 45g
Carbs 27g
Sugar 6g
Fat 22g
Sat Fat 6g
Fibre 7g
Salt 1.3g

Method

A beautiful Indian recipe which finds traditional Indian spices being complimentarily soothed by the presence of coconut milk and flavours of mint. You'll also be taken through the process of making a sambal and chutney.    

-

Grate the potato and carrot into a clean tea-towel and squeeze out any water.

In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.

Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.

While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.

Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.

Crack the eggs into the simmering water and poach for 3-4 minutes.

Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.

To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.

Ingredients

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled

4 Smoked haddock portions, about 180g per portion

200g carrot, peeled

2tsp curry powder

2 egg yolks

1tsp fresh coriander

2 spring onions, finely chopped

120g spinach leaves

20g butter

4 large eggs

2tbsp sunflower oil for frying

1tbsp white wine vinegar

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled 4 Smoked haddock portions, about 180g per portion 200g carrot, peeled 2tsp curry powder 2 egg yolks 1tsp fresh coriander 2 spring onions, finely chopped 120g spinach leaves 20g butter 4 large eggs 2tbsp sunflower oil for frying 1tbsp white wine vinegar

You may also like

Autumnal potato, pork & apple tray bake

Autumnal potato, pork & apple tray bake

Autumnal Potato, Pork & Apple Traybake

Give your taste-buds a treat with this Autumnal, Potato & Apple tray-bake. Packed full of seasonal flavours and ingredients, this dish is a delicious yet hassle-free meal idea perfect for any occasion.

 

  • Prep in: 10 mins
  • Cook in: 40 mins
Sweet and spicy Lamb & Potato Filled Squash

Sweet and spicy Lamb & Potato Filled Squash 

Sweet and spicy Lamb & Potato Filled Squash

This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?

  • Prep in: 20 mins
  • Cook in: 30 mins
La Pomme de Terre en Vichyssoise et son croustillant de Poireaux recipe

Potato Vichyssoise with Crispy Leek Recipe

Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.

  • Prep in: 12 mins
  • Cook in: 18 mins
Potato Salad with Suffolk Ham and Asparagus Recipe

Potato Salad with Suffolk Ham & Asparagus Recipe

A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple! 

  • Prep in: 10 mins
  • Cook in: 20 mins