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Poached Egg & Potato Rosti

Serves 4

Recipe by Paul Jobin

Bring a saucepan of water to the boil, add the potatoes and cook for 3 minutes only. Grate the potato in a mixing bowl...

Ingredients:
4 large Potatoes (peeled & cut into quarters)
3 Tblsps Olive oil
2 rashers Shoulder bacon (chopped)
Handful Chives (finely chopped)
1 Egg (beaten)
50g Butter (diced for potato)
Handful sage leaves
50g Butter (diced for spinach)
200g Spinach leaves (washed)
8 Poached eggs
4 Tblsps Garlic aioli (optional)

Method:
Bring a saucepan of water to the boil, add the potatoes and cook for 3 minutes only.
Grate the potato in a mixing bowl.
In a sauté pan, add the olive oil and bacon and cook until crispy, place onto a paper towel lined tray.
Add the bacon, chives and egg to the grated potato and mix in well.
Pat the potato into four pattie shapes.
Heat a sauté pan, add the butter and sage, crispen the sage and remove.
Add the potatoes and cook both sides until golden.
Place onto a paper towel lined tray.
Swipe the pan with paper towel, add the second amount of butter and wilt the spinach.
Place the rosti on a plate, top with the spinach and then two poached eggs.
Drizzle over the garlic aioli, scatter the crispy sage and serve immediately.