Potato Rösti with Egg and Baby Spinach

Nutrition

Ingredients

• Potato
• Eggs
• PLAIN FLOUR
• Olive Oil
• Baby leaf spinach
• Tasty Grated Cheese
• Greek Yogurt
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Peel the potato and coarsely grate the peeled potato. Place it in a clean tea towel and squeeze firmly to remove as much excess moisture as possible.
2. 2.Transfer the grated potato to a bowl. Mix with the plain flour, grated cheddar, salt and black pepper.
3. 3.Heat the olive oil in a non-stick frying pan over medium heat. Add the potato mixture and shape it into one flat patty.
4. 4.Cook for 5–7 minutes on each side, adjusting the heat as needed, until the rösti is golden and cooked through.
5. 5.Meanwhile, cook the egg in a separate pan to your preference. Briefly wilt the baby spinach in the same pan after removing the egg, if there is room.
6. 6.Serve the rösti topped with the egg and spinach, with Greek yoghurt on the side if desired.