Kumara rosti with wilted greens and fried eggs

1.Preheat the oven to 150°C and place a tray inside to heat.

2.Place the kumara, eggs, red onion, almonds and cumin in a bowl. Combine and season to taste.

3.Heat 1 teaspoon of the olive oil in a large cast iron or non-stick frypan. Place 3 heaped tablespoonfuls of the rosti mixture in the pan, shaping each into a rough circle – they shouldn’t be any more than 1 inch thick or the middle won’t cook through. Cook for about 3 minutes until the base is crisp and golden, then carefully flip and cook the other side for about 3 minutes more. Repeat with the remaining rosti mixture, placing the cooked rosti on the preheated tray in the oven to keep warm as you go. Add 1 teaspoon of the olive oil to the frypan as needed between batches.

4.While cooking the last round of rosti, heat some oil in a separate cast iron or non-stick frypan and fry the eggs until the whites are set.

5.Once all the rosti are cooked, keep the pan on the heat and add the baby spinach leaves with a few tablespoons of water. Stir the leaves round for about 30 seconds, until wilted, then remove from the heat.

6.Place 2-3 rosti on each plate, top with wilted greens and a fried egg. Garnish with spring onion, if desired, and serve with lemon wedges.