Duo Potato Rosti with Smashed Broccoli
Feature image by Levata
This is not what you would call a traditional rosti, however this alternative take on a brunch ‘smash’ may give you some inspiration on what other things can be ‘smashed’ at brunch other than Avo.
Guide
You could top this rosti with anything your heart desires, with any sauce. This rosti is topped with a poached egg, smashed broccoli with feta and lemon and a mustard gravy.
Provisions Guide
Roasted Sweet Potato approx 1 cup
Roasted Potato approx 1 cup
Broccoli - Steamed or roasted couple of florets
Feta - As much as you desire
1 tablespoon of olive oil
Salt and pepper
Lemon ~ Juice and rind
Left over gravy
Pinch of dijon mustard
Rosemary and roasted garlic
Coconut oil for frying
1 egg lightly whisked
1 egg poached
1 tablespoon of cornflour
Preparation
Cut potato and sweet potato into small dices, mix with egg, cornflour and seasoning.
Fry approx 1 cup of the mix, flattened like a pancake, brown on both sides, put on a plate.
With a fork mash broccoli, feta, lemon rind squeeze of lemon juice, olive oil and seasoning. Put on top of rosti.
Top with a poached egg.
Heat gravy and dijon mustard and pour over the dish and devour.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita