Rosti potato with fried egg and Brie
By Nick Nairn
From Ready Steady Cook
Ingredients
For the r枚sti
- 1 potato, peeled and grated
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the herb salad
- small handful fresh basil
- small handful fresh flatleaf parsley
- 陆 lemon, juice only
- 1 tbsp olive oil
- salt and freshly ground black pepper
To serve
Method
For the potato r枚sti, place the grated potato into a clean tea towel and squeeze out the excess moisture.
Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.
For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.
To serve, place the r枚sti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives.
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