Name: Parsnip and potato rosti with homemade rosemary hollandaise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rosemary hollandaise; 2 egg yolks; 1/4 cup lemon juice; 1 teaspoon wholegrain mustard*; 2 teaspoon chopped fresh rosemary; 150 gram warm, melted butter; sea salt; Parsnip and potato rosti; 2 medium potatoes, peeled and grated; 2 medium parsnips, peeled and grated; 1 teaspoon caraway seeds; 1 egg, beaten; 1/2 cup rice bran oil (or similar), for frying; To serve; 4 poached eggs; 8 strips cooked streaky bacon; rocket or similar (optional)

Parsnip and potato rosti with homemade rosemary hollandaise

Make your next breakfast a meal to remember with this delicious rosti recipe! Serve with homemade rosemary hollandaise, poached eggs and crispy streaky bacon for a tasty family breakfast or brunch

Parsnip and potato rosti with rosemary hollandaise

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

Rosemary hollandaise

2 egg yolks

1/4 cup lemon juice

1 teaspoon wholegrain mustard*

2 teaspoon chopped fresh rosemary

150 gram warm, melted butter

sea salt

Parsnip and potato rosti

2 medium potatoes, peeled and grated

2 medium parsnips, peeled and grated

1 teaspoon caraway seeds

1 egg, beaten

1/2 cup rice bran oil (or similar), for frying

To serve

4 poached eggs

8 strips cooked streaky bacon

rocket or similar (optional)

Method

Parsnip and potato rosti with rosemary hollandaise

1.For hollandaise, whisk yolks, lemon juice, mustard and half the rosemary in a stainless-steel or glass bowl. Place bowl over a pan of boiling water and whisk for 1-2 minutes until fluffy and pale.

2.Slowly whisk in butter in a thin stream until mixture begins to thicken and become saucy. Remove from heat and season to taste with sea salt and black pepper. Cover and keep in a warm spot.

3.For the rosti, squeeze excess moisture from grated potato with your hands then combine with grated parsnip, caraway seeds and beaten egg.

4.Heat the oil in a large frying pan and shape the grated mixture into eight patties using your hands.

5.Cook patties two at a time, pressing down to flatten slightly, until golden on each side and cooked through. Keep patties warm in oven while you poach eggs and cook bacon to your liking.

6.Add one or two rosti to each plate and top with crisp bacon and a poached egg. Drizzle over the warm hollandaise, garnish with remaining chopped rosemary and serve with some rocket if desired.