Herby Rosti Eggs & Greens

• Potato(800 g)
• Eggs(8)
• Spinach(200 g)
• Flat Leaf Parsley(20 g)
• Fresh dill(10 g)optional
• Onion(1)
• Lemon(1)
• Olive oil(4 tbsp)
• Butter(30 g)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and coarsely grate {Potato}. Grate {Onion}, finely chop {Fresh parsley} and {Fresh dill}, and zest half of {Lemon}. Squeeze the grated potato and onion well in a clean towel to remove as much liquid as possible.

   ~12 min

2. 2

   Mix the dried potato and onion with half the {Fresh parsley}, half the {Fresh dill}, {Salt}, and half the {Black pepper}.

3. 3

   Heat 2 tbsp of {Olive oil} and {Butter} in a large nonstick frying pan over medium heat. Press in the potato mixture to make one large rosti. Cook until the underside is golden and crisp, 8 minutes.

   ~8 min

4. 4

   Carefully flip the rosti, adding the remaining 2 tbsp of {Olive oil} if needed, and cook until the second side is golden and the center is tender, 8 minutes. Transfer to a platter and keep warm.

   ~8 min

5. 5

   In the same pan, add {Spinach} with a pinch of the remaining {Salt} and cook just until wilted, 2 minutes. Move the spinach to one side, then fry {Eggs} to your liking and season with the remaining {Black pepper}, 4 minutes.

   ~6 min

6. 6

   Top the rosti with the wilted spinach and fried eggs. Finish with the remaining herbs, the {Lemon} zest, and a squeeze of {Lemon} juice before serving.