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Weet-Bix Potato Rosti

Serves: 4
Prep: 10
Cook: 10

    This crispy potato hashbrown slice makes the perfect base for a nourishing meal.

    Ingredients

    • 2 Weet-Bix™, finely crushed
    • 400g red potatoes, coarsely grated
    • 1 Tbsp corn flour
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 egg, whisked
    • 1 Tbsp extra virgin olive oil, divided

    To serve

    • 4 eggs, cooked to your liking
    • 1 avocado, sliced
    • 2 tomatoes, halved and grilled
    • 2 cups baby spinach, wilted

    Method

    1. Step 1

      Preheat griller to high.

    2. Step 2

      Place the Weet-Bix, grated potato, corn flour, salt, and pepper into a mixing bowl. Stir well coat potato with the dry ingredients. Add egg and stir again until evenly combined.

    3. Step 3

      Place a medium (25 cm) cast iron pan, or oven-safe heavy-based frying pan, over medium heat. Drizzle in half the oil.

    4. Step 4

      When oil is hot but not smoking, add hashbrown mixture and spread into an even layer. Cover pan and cook 5 minutes, until base is golden.

    5. Step 5

      Brush top of rosti with remaining oil and place under griller. Cook a further 3-5 minutes, watching carefully, until golden and crisp on top. Cool 5 minutes in pan, then transfer to a plate and cut into eight wedges.

    6. Step 6

      Serve potato rosti with eggs, avocado, tomato, and spinach.

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