One pan rosti with chorizo and eggs recipe
A satisfying brunch, lunch or light dinner, this rosti is packed full of punchy flavours.
Ingredients
- 4 large eggs
- 2 medium waxy potatoes, peeled and coarsely grated
- 1 onion, thinly sliced
- 1 tbsp fresh thyme, picked
- 1 tbsp plain flour
- 0.5 tsp smoked paprika
- 20 g unsalted butter
- 100 g cured chorizo sausage, sliced
- 1 pinch salt and pepper
- 4 large eggs
- 2 medium waxy potatoes, peeled and coarsely grated
- 1 onion, thinly sliced
- 1 tbsp fresh thyme, picked
- 1 tbsp plain flour
- 0.5 tsp smoked paprika
- 0.7 oz unsalted butter
- 3.5 oz cured chorizo sausage, sliced
- 1 pinch salt and pepper
- 4 large eggs
- 2 medium waxy potatoes, peeled and coarsely grated
- 1 onion, thinly sliced
- 1 tbsp fresh thyme, picked
- 1 tbsp plain flour
- 0.5 tsp smoked paprika
- 0.7 oz unsalted butter
- 3.5 oz cured chorizo sausage, sliced
- 1 pinch salt and pepper
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Grate the potato and dry in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.
- Fry the chorizo for around 1-2 minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer. Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take around 8-10 minutes.
- Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a preheated grill and cook until the whites are set. Garnish with some more fresh thyme.
Recipe taken from www.eggrecipes.co.uk
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