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

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 15 mins cooking
Pumpkin rösti with poached egg, and mint, feta and avocado salad
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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).
  • 4
    Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.

Notes

Drink Suggestion: Brunch-time bubbly. Drink suggestion by Max Allen