Swede and Carrot Rösti with Fried Eggs and Soured Cream

Ingredients

• 600 g Swede, peeled and coarsely grated
• 200 g Carrot, peeled and coarsely grated
• 1 tbsp Wholegrain mustardor use Dijon mustard for a smoother result
• 30 Plain gluten-free flouruse regular plain flour if not catering for gluten-free
• 1 tsp Flaky sea salt
• 1 tsp Black pepper, freshly ground
• 2 Eggs
• 4 tbsp Sunflower oil
• 4 Eggs, for frying
• 120 g Soured creamor use crème fraîche
• 15 g Fresh chives, finely snipped (optional)

Contains: cereals gluten, eggs, milk, mustard.

Method

1. Place the grated swede and carrot into a clean tea towel and squeeze out as much liquid as you possibly can — really wring it hard. This is the single most important step for getting a crispy rösti rather than a soggy one.About 3 min
2. Tip the squeezed vegetables into a large bowl. Add the wholegrain mustard, flour, salt, pepper, and 2 eggs. Mix everything together firmly with your hands until well combined and the mixture just about holds together when pressed.About 2 min
3. Heat 2 tablespoons of sunflower oil in a large non-stick frying pan over a medium-high heat. Divide the mixture into 4 equal portions (roughly 200g each). Place two portions in the pan, flatten each one firmly with a spatula into a round patty about 1.5cm thick and 12cm across.About 1 min
4. Fry the rösti for 6–7 minutes on the first side without moving them, until deeply golden and crisp underneath. Flip carefully and cook for a further 5–6 minutes on the second side. Transfer to a warm oven (100°C) to keep warm while you cook the remaining two rösti in the remaining 2 tablespoons of oil.About 14 min
5. Once the second batch is almost done, fry the 4 eggs in a separate pan with a little oil over medium heat until the whites are set and the yolks are still runny.About 3 min
6. Place each rösti on a warm plate, top with a fried egg, add a generous spoonful of soured cream to the side, scatter over the chives if using, and serve immediately.