Jamie's Giant Veg Rösti, Poached Eggs, Spinach & Peas

When I said I was spooked by cooking, I wasn't kidding.  It doesn't mean that I don't do it though.  I just. . . do little things!  Like this one.  It's a bit labor intensive so you'd need a bit of time to set-up.  But so deliciously worth it.

Jamie's recipe includes some good tips where the eggs and the potatoes are concerned and that was fortunate for me.  They're things I think you learn as you get further along in cooking.  I'm still sort of getting there.  Therefore!  Useful!  There's even a video of someone doing the recipe if you want a really detailed briefing.

Jamie's Giant Veg Rösti, Poached Eggs, Spinach & Peas

Ingredients:

• 600g potatoes
• 3 large carrots
• sea salt and ground pepper
• 1/2 teaspoon Dijon mustard
• 1/2 a lemon
• extra virgin olive oil
• 100g frozen peas
• 100g baby spinach
• 4 large eggs
• 50g feta cheese

Method:

1. Preheat the oven to 180C (350F).  
2. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.  Add a good pinch of salt, toss ad scrunch it all together, then leave for 5 minutes.
3. Meanwhile, mix the mustard, a good squeeze of lemon juice and a couple of lugs of extra virgin olive oil with a small pinch of salt and pepper in a medium bowl.  Set aside.
4. Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.  Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.  
5. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm).
6. Roast for around 35 minutes, or until golden on top and super-crispy around the edges.
7. Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
8. Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.  
9. Serve the rösti with the eggs on top.  Quickly toss the salad together to dress it and scatter in piles on the rösti.
10. Crumble over the feta cheese and serve.

TIP: Poached eggs can be a little finicky.  Use the freshest eggs you can.  But seriously?  Don't worry that much.  It's all tasty!

Source: http://www2.woolworthsonline.com.au/Shop/PrintRecipe/3041