Nutritional Information
Swiss Rosti Melt
Layered with crispy potato and gooey melted cheese, served with grilled portobello, tomato, poached eggs and topped with homemade pesto, this Swiss-inspired recipe will help you take your brunch menu to another level.
Yield: 8 portions
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients
- 1.2 kg agria potatoes, peeled
- 30g Tararua Butter
- 30ml Simply Pure Canola Oil
- 8 slices Meadow Fresh Swiss Cheese slices
- 8 small portobello mushrooms
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh thyme leaves
- 500g cherry tomatoes
- 2 Tbsp white vinegar
- 8 eggs
- 4 Tbsp basil pesto (see recipe below)
Method
1. Grate potatoes, transfer to a clean tea towel or cheese cloth, and squeeze out all the moisture. Place in a bowl, season with salt & pepper and mix to combine.
2. Divide the grated potato into 8 equal portions and form into patty-shaped potato rostis.
3. Heat butter and oil in a fry pan over medium heat and working in batches cook the rostis for 4-5 minutes each side until golden brown and crisp. Transfer to the oven and fan bake at 200°C for 10 minutes. Top each rosti with a slice of swiss cheese. Place back in the oven for 5 minutes or until the cheese is melted.
4. Meanwhile, place portobello mushrooms on a baking tray and drizzle with 1 Tbsp extra virgin olive oil, red wine vinegar, and thyme. Season with salt & pepper.
5. Place tomatoes on a separate oven tray, drizzle with 1 Tbsp extra virgin olive oil and season with salt & pepper. Place both trays in the oven at 200°C and bake for 15 – 20 minutes.
6. Meanwhile, poach eggs by filling a large saucepan with water, add white vinegar and bring to the boil. Crack eggs directly into the water, lower the heat to just below boiling and poach for 3 minutes.
7. To assemble, place one rosti on each serving plate. Top with one portobello, a couple of roasted tomatoes, one poached egg, and drizzle with pesto. Serve immediately.
Basil Pesto
80g basil
40g Italian parsley
40g toasted pine nuts
125ml extra virgin olive oil
2 garlic cloves
30g Ornelle Grated Parmesan
To prepare the basil pesto, blend together basil, parsley, toasted pine nuts and garlic until smooth then and gradually pour in extra virgin olive oil until just combined. Mix in grated parmesan and season with salt and pepper.
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