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Potato rosti and duck rashers breakfast

By Jacqueline Burgess

Serves 1

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the rosti:

2 potatoes, grated
1 T butter, melted
sage leaves, roughly chopped
handful sea salt and freshly ground black pepper
2 t olive oil

To serve:

2 T crème fraîche
2 eggs, poached
80 g Woolworths wood-smoked duck rashers, pan-fried
sea salt and freshly ground black pepper
100 g baby asparagus, pan-fried

Method

1. To make the rosti, combine the grated potato, melted butter and chopped sage leaves together. Season.

2. Form potato mix into rounds. Heat a pan with olive oil over medium heat, and pan-fry the rosti on either side until cooked through and golden.

3. Dollop some crème fraîche onto the rosti, top with a poached egg and crispy wood-smoked duck rashers, and season to taste. Serve with a side of pan-fried baby asparagus and a few crispy sage leaves.

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