Pumpkin rösti with poached egg, and mint, feta and avocado salad

AT A GLANCE

  • Serves 4 people

This rösti is equally good for breakfast or lunch with a light salad added for zing. Kent (Jap) pumpkin contains a good amount of starch, which is perfect for holding the rösti together as it cooks.

  • 120 gm peeled Kent pumpkin, coarsely grated
  • 120 gm Desiree potatoes (about 1 large), peeled, coarsely grated
  • 1 Spanish onion, coarsely grated
  • 2 tbsp finely chopped thyme
  • 160 ml olive oil
  • 4 eggs
  • To serve: lemon wedges
  •  
  • Mint, feta and avocado salad
  • 2 cups (firmly packed) flat-leaf parsley
  • 1 cup (firmly packed) mint, torn
  • 100 gm Persian feta, crumbled
  • 1 avocado, cut into dice
  • ½ Spanish onion, thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of ½ lemon
01   Preheat oven to 190C and line a baking tray with baking paper. Combine pumpkin, potato, onion and thyme in a large bowl and season to taste.
02   Heat 40ml oil in a frying pan over medium-high heat, add a quarter of the pumpkin mixture, press down to 1cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes). Repeat three times with remaining pumpkin mixture.
03   Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).
04   Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.

Topics:

EGGS, MINT, BREAKFAST, DRINK SUGGESTION, THYME, MODERN AUSTRALIAN, FETA, FAST, SALAD, PARSLEY, POTATOES, VEGETARIAN, PUMPKIN, AVOCADOS, WINTER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

BRUNCH-TIME BUBBLY. , suggested by MAX ALLEN

FEATURED IN

Aug 2015

Aug 2015

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