Potato rosti stack with vine tomatoes - Recipes - Slimming World

Potato rosti stack with vine tomatoes

Potato rosti stack with vine tomatoes
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:
      FREE

Firm-textured Desirées are ideal for making these chunky potato pancakes.

ingredients

  • 800g Desirée potatoes, peeled and coarsely grated
  • 6 spring onions, very finely chopped
  • 2 garlic cloves, peeled and very finely chopped
  • Small handful of fresh dill, chopped
  • 1 large egg, lightly beaten
  • Low-calorie cooking spray
  • 450g vine cherry tomatoes

For the topping:

  • 4 eggs
  • 150g baby spinach leaves
  • 2 garlic cloves, thinly sliced

method

  1. Preheat your oven to 190°C/fan 170°C/gas 5. Place the potatoes in a clean tea towel. Squeeze out as much liquid as possible, repeat with a fresh tea towel, then place in a mixing bowl and season lightly.
  2. Add the spring onions, garlic, dill and egg. Combine all the ingredients using your hands and divide into 4 portions.
  3. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Spoon a portion of potato mixture into the pan and press down with a spatula. Cook for 3-4 minutes on each side, then transfer to a large non-stick baking sheet. Repeat with the remaining rösti portions, then put the baking sheet in the oven and cook the rostis for 10-15 minutes, or until golden.
  4. Meanwhile, place the tomatoes on a non-stick baking tray, lightly spray with low-calorie cooking spray and roast for 10-12 minutes.
  5. Next, bring a large pan of water to a simmer and carefully break in each egg. Poach over a low heat of 4-5 minutes, then remove with a slotted spoon and leave to drain on kitchen paper.
  6. Spray a large, non-stick frying pan with low-calorie cooking spray. Add the spinach and garlic and stir-fry for 3-4 minutes, or until the spinach is just wilted. Season lightly and remove from the heat.
  7. Place each rösti on a serving plate. Top with some spinach and an egg, add some tomatoes on the side, and sprinkle with a little freshly ground black pepper.

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