Fonterra Food Services
Potato Rosti Florentine
700g potatoes, peeled and grated
1 egg, lightly beaten
50g plain flour
25g Perfect Italiano Shredded Parmesan
2 tblsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper, to taste
40g Western Star Butter
150g Perfect Italiano Mozzarella, sliced
1 clove garlic, crushed
150g baby spinach leaves
6 poached eggs
Freshly ground black pepper, extra, to taste
Perfect Italiano ParmesanWestern Star Salted Butter
Combine potato, egg, flour, Perfect Italiano Shredded Parmesan, parsley and seasonings. Form mixture into 6 patties.
Melt butter in a nonstick fry pan and cook patties until crisp and golden. Top each rosti with a slice of Perfect Italiano Mozzarella. Cover and cook until mozzarella begins to melt. Place rosti onto warm serving plates.
Add garlic and spinach to fry pan and cook for 30 seconds until wilted. Season to taste.
To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
Variation :
Try a combination of grated potato and pumpkin as an alternative to potatoes.

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