Veggie breakfast recipe

Potato rosti topped with sloppy tomato, mushroom and garlic mix,
served with a poached egg

Here is my entry for the Demuth's restaurant veggie breakfast recipe competition.

I make a potato rosti - the very best potatoes to do it with, in my opinion, are pink fir apple - but hard to get hold of in supermarkets. I clean the skins and then grate them (the best pink colouration is just under the skin in pink fir apple hence not peeling them). I then melt some butter and put the grated potato into that. The potato is then put into stainless steel rings in a frying pan which has olive oil in it (with a touch of my chilli oil for a bit more of a kick!), the potato is packed down and then fried, flipped over and fried on the other side. 

While that is going on I chop up some mushrooms and cherry tomatoes and start to fry them down in some olive oil. I add slices of garlic (fresh 'wet' garlic from the garden is best, but wild garlic also makes a showing in this when its in season) and then some basil leaves towards the end - with a good grind of black pepper too. I tend to do this with chestnut mushrooms - but for a real treat this would be with shiitake and oyster mushroom.

The sloppy mushroom and tomato mix is then put on top of the crisp rostis, and all topped off with a poached egg.

The tomato mushroom mix is also really nice on top of a good piece of toast - that's how I first had it in Barcelona - but I am potty about potato rosti so prefer it that way at home.(any waxy potato is good in my opinion for a potato rosti - possibly because I don't make them the traditional way.)


Competition details in Rachel Demuth's blog