Firm-textured Desirées are ideal for making these chunky potato pancakes.
- 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
- 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.
- Add the spring onions, garlic, dill and egg. Combine all the ingredients using your hands and divide into 4 portions.
- 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.
- Meanwhile, place the tomatoes on a non-stick baking tray, lightly spray with low-calorie cooking spray and roast for 10-12 minutes.
- 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.
- 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.
- 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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