I always try and do something different with our food because serving up the same thing can get boring, sometimes just a different way to present something can make a huge difference and feel you are eating something different, which leads to this little concoction.
You could easily just make everything separate and enjoy on the plate as it is but I enjoy stacking everything up high and then tucking in.
Some recommended items from our kitchen for making this dish…
- Grater with varying grater sizes.
- Muslin cloths, can be washed and reused and more hygienic than using a tea towel.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Small frying pan for one egg, along with a small spatula.
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INGREDIENTS:
- 1 medium potato, grated
- 1 small carrot, grated
- 1 small courgette, grated
- 1 large onion, sliced
- 2 slices bacon, fat removed
- 3 small eggs
- 2 Linda McCartney onion and rosemary sausages, defrosted
- 1 tomato
- Handful of spinach
METHOD:
- Pre heat oven to 200°C fan.
- Add the carrot, courgette and potato to either a piece of muslin cloth or a thin tea towel and squeeze all the excess water out. Tip into a bowl and add half the onion and season with salt and pepper. Give a quick mix.
- Beat one egg and add this to the potato mixture a little at a time, use just enough that its starting to bind together.
- Shape into flat circles to make rosti’s and place on a baking tray greased with oil or cooking spray to prevent sticking and bake in the oven for around 20-25 minutes until crisp and golden, turning half way through cooking.
- Meanwhile mash the sausages together and make into patties.
- Cook the patties, bacon and tomato under the grill (start to cook the patties first they take the longest).
- Fry the rest of the onion in a pan.
- Fry your eggs in a little one egg pan. My little tip for an even cook with a runny yolk but no slimy white is to cook on a medium heat with a saucepan lid on top allowing the tops to “steam”. Perfect eggs every time.
- Once everything is cooked layer everything up, grab a fork and dig in. Don’t forget to break those yolks. Mmm.
Hickmans Slim Kitchen 