Description
A potato hash-brown cake is topped with a sweet mustard sauce, salmon, and a soft boiled egg for a divine brunch bite.
Ingredients
Scale
- 2 large potatoes, peeled
- salt and black pepper to season
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 3 eggs
- water for boiling
- 200 gr (7 ounces) smoked salmon
- 2 tablespoons fresh dill, finely chopped
- sweet mustard sauce to serve
- cherry tomatoes to garnish
Instructions
- First off, roughly grate the potato into a large mixing bowl on a kitchen towel. Press hard to drain all the moisture from the potatoes. Transfer it to the mixing bowl, add the melted butter, and mix it through. Season.
- Heat the olive oil on medium heat in a pan and arrange the grated potato into discs, leave to cook until golden brown and crispy – turn it over to do the other side. It takes a few minutes each side to ensure it is cooked. Set aside.
- Meanwhile, add the eggs to a pot and cover with hot water. Bring to a boil and set the timer to 5 minutes for perfect boiled eggs. After cooking, drain and carefully remove the shell.
- Arrange the potato rosti on a platter topped with salmon, fresh dill and half a boiled egg. Serve with tomatoes and this amazing sweet mustard sauce.
- Category: Breakfast, Brunch