Basil and Fetta Breakfast Rosti

Prep time: 30min

Cooking time: about 15min

Serves: 4-6

3 large waxy potatoes

1 bunch spinach

200g fetta cheese

1/2 cup chopped basil

3 tblspns melted butter

1/3 cup fresh breadcrumbs

3 chorizo sausages

4 small Flavorite trusses

Extra virgin olive oil

  • Peel potatoes and cook until knife-point tender. Drain well and cool.

  • Meanwhile, trim spinach stems and wash leaves well to remove any grit. Drain well.

  • Coarsely grate potatoes into a bowl, add feta, basil, butter and breadcrumbs and mix well.

  • Add sea salt and pepper to taste.

  • Form mixture into flat 8cm round patties. Heat oven to 180C and lightly grease a large roasting pan.

  • Add patties with sliced Chorizo. Cook 12-15 minutes or until rosti are golden and sausages are cooked. About 5min before end of cooking add the tomato trusses and cook until wilted.

  • Turn off oven and leave dish in oven while you cook spinach in boiling salted water for 1-2min.

  • Drain well and press gently with a spoon to remove excess water.

  • Season with sea salt and pepper and, if liked, a drizzle of olive oil.

  • To serve, place rosti on a plate, top with chorizo and garnish with spinach and a truss of tomatoes.

Taken from The Herald Sun, Tuesday November 2nd, 2004

Posted in: All Recipes

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