Giant veg rosti | Vegetable recipes | Jamie Oliver recipe (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Giant veg rösti

With poached eggs, spinach & peas

  • Vegetarianv

Giant veg rosti | Vegetable recipes | Jamie Oliver recipe (2)

With poached eggs, spinach & peas

  • Vegetarianv

“A rösti is wonderfully comforting – adding another veg to the potatoes makes it more nutritious, and it looks great, too. Think of your rösti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve with whatever you’ve got – halloumi, grilled mushrooms, roasted cherry tomatoes, baked beans, grilled chicken, you name it. ”

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Save with JamieVegetablesBonfire night recipesPotatoSpinachFeta

Nutrition per serving
  • Calories 335 17%

  • Fat 16.9g 24%

  • Saturates 4.5g 23%

  • Sugars 7.1g 8%

  • Salt 1.5g 25%

  • Protein 14.6g 29%

  • Carbs 33.7g 13%

  • Fibre 5.6g -

Of an adult's reference intake

recipe adapted from

Save with Jamie

By Jamie Oliver

Ingredients

  • 600 g potatoes
  • 3 large carrots
  • ½ teaspoon Dijon mustard
  • ½ a lemon
  • extra virgin olive oil
  • olive oil
  • 100 g frozen peas
  • 100 g baby spinach
  • 4 large eggs
  • 50 g feta cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Save with Jamie

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  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 sea salt, toss and 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 little pinch of salt and black pepper in a medium bowl and put 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). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.
  6. 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.
  7. 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.
  8. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

Tips

Poached eggs can be a little tricky to get right, and tend to work best with super-fresh eggs. If you're not feeling that confident, or your eggs are less than fresh, you can top the rosti with fried eggs instead.

EASY SWAPS:
– I’ve used carrots, but you can use any crunchy root veg you’ve got in the fridge.
– Use any woody herbs you’ve got to hand in your rosti, or you could simply add a pinch of dried herbs if that’s all you have.
– You can use any gorgeous green veg in place of the peas and spinach.
– Grate or crumble over any cheese, or leave it out altogether.

Related recipe

Potato rostis with beetroot horseradish

Related features

Brilliant 5-ingredient batch cook recipes

Amazing mushroom recipes

Our favourite summer vegetarian recipes

recipe adapted from

Save with Jamie

By Jamie Oliver

Related video

How to make perfect poached eggs, 3 ways: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Giant veg rosti | Vegetable recipes | Jamie Oliver recipe (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Terence Hammes MD

Last Updated:

Views: 6082

Rating: 4.9 / 5 (69 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Terence Hammes MD

Birthday: 1992-04-11

Address: Suite 408 9446 Mercy Mews, West Roxie, CT 04904

Phone: +50312511349175

Job: Product Consulting Liaison

Hobby: Jogging, Motor sports, Nordic skating, Jigsaw puzzles, Bird watching, Nordic skating, Sculpting

Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.