Brussel Sprout & Potato Rosti

A rosti was originally a Swiss breakfast fritter made from potatoes, very much like a hash brown. These Rosti's are served with a poached egg. This variation from a traditional potato rosti also includes one of your 5-a-day, is an egg...cellent source of vitamin K and B9, or more commonly known as folate.

Serves 4 (3 rosti each)

Ingredients:

450g brussel sprouts, bottom trimmed off

600g potatoes

1 white onion, peeled

6 eggs

40g plain flour

salt and pepper

vegetable oil

Method:

1). Firstly, shred the potatoes and onion using a food processor or grater. Then place into a bowl and cover with cold water. This will prevent the potatoes from oxidising and turning a brown colour. It also draws out some of the starch, helping the potatoes achieve a crisp texture when fried.

2). Meanwhile, shred the sprouts using a food processor or a grater.

3). Drain the potatoes and onion through a sieve, pop into a tea-towel and wring out excess water. Note: you want the potatoes to be a dry a possible. Doing this in two batches is easier.

4). Combine the potato-onion mixture with the sprouts, 2 eggs, flour and season with salt and pepper.

5). Heat some oil on a medium-high heat on a frying pan and add the mixture (approx. 1tbsp heaped per rosti - should make approx. 12 rosti). Fry until golden brown approx. 2-3 minutes on each side.

6). Continue making until the mixture is finished. Place on a plate or baking sheet with some kitchen towel and pop into the oven on a low heat - just to kept warm until ready to serve.

7). The ready to serve poach the remaining 4 eggs. Divide the rostis (approx. 3 each) and serve with a poached egg.

8). Enjoy!

Nutritional Composition (per serving - 3 Rosti's and poached egg):

Energy (kcal): 379

Fat (g): 14

Saturates (g): 2.9

Carbohydrates (g): 40

Sugars (g): 5.8

Protein (g): 19

The Sports Chef