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Pumpkin rösti with poached egg, and mint, feta and avocado salad

This rösti is equally good for breakfast or lunch with a light salad added for zing. Kent (Jap) pumpkin contains a good amount of starch, which is perfect for holding the rösti together as it cooks.

You'll need

120 gm peeled Kent pumpkin, coarsely grated 120 gm Desiree potatoes (about 1 large), peeled, coarsely grated 1 Spanish onion, coarsely grated 2 tbsp finely chopped thyme 160 ml olive oil 4 eggs To serve: lemon wedges   Mint, feta and avocado salad 2 cups (firmly packed) flat-leaf parsley 1 cup (firmly packed) mint, torn 100 gm Persian feta, crumbled 1 avocado, cut into dice ½ Spanish onion, thinly sliced 60 ml (¼ cup) extra-virgin olive oil Juice of ½ lemon


  • 01
  • Preheat oven to 190C and line a baking tray with baking paper. Combine pumpkin, potato, onion and thyme in a large bowl and season to taste.
  • 02
  • Heat 40ml oil in a frying pan over medium-high heat, add a quarter of the pumpkin mixture, press down to 1cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes). Repeat three times with remaining pumpkin mixture.
  • 03
  • Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).
  • 04
  • Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Brunch-time bubbly.

Featured in

Aug 2015

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