Ingredients
14 total- 800g King Edward potatoes, grated
- 1 granny smith apple, grated
- 270g unsalted butter, plus extra for frying
- 100g echalion shallots, thinly sliced, plus 1 finely diced
- 150g dry cured smoked lardons
- Vegetable oil, for greasing
- 100ml white wine vinegar
- 1 thyme sprig
- 10 black peppercorns
- 3 mixed size free range eggs, plus 4 egg yolks
- ½ lemon, juice only
- 1 tbsp olive oil
- 1 garlic clove, crushed or grated
- 320g young spinach
Method
11 stepsStep 1
Heat the oven to 110°C/90°C fan/gas ¼. Put the potatoes in a clean tea towel and squeeze out as much excess moisture as possible. Tip into a large bowl and mix with the apple.
Step 2
Meanwhile, melt 20g of the butter in a pan over a low heat. Add the sliced shallots with a pinch of salt and cook gently for 8-10 mins until soft and translucent. Add the lardons and cook for a further 4-5 mins until lightly golden. Remove from the heat and leave to cool slightly.
Step 3
Stir the shallot and lardon mixture through the potatoes. Season lightly.
Step 4
Lightly grease 4-8 metal rings (or chef’s moulds). Divide the potato mixture between them, pressing down firmly to compact.
Step 5
Heat a little extra butter in a large frying pan over a medium heat. Place the moulds into the pan and cook for 5-6 mins until golden and crisp on the base. Carefully remove the rings, then turn each rösti and cook for a further 5–6 mins until evenly golden and cooked through.
Step 6
Transfer to a tray lined with kitchen towel and keep warm in the oven.
Step 7
For the hollandaise, begin by making a reduction. Put the vinegar, diced shallot, thyme and peppercorns in a small pan. Simmer until reduced to a few tablespoons, then strain and leave to cool slightly.
Step 8
Melt the remaining 250g butter in a separate pan. Put the 4 egg yolks in a heatproof bowl set over a pan of gently simmering water. Add 1 tbsp of the reduction and 2 tbsp water, and whisk until thickened. Slowly drizzle in the melted butter, whisking constantly, until you have a smooth, thick sauce. Stir in a squeeze of lemon juice and season to taste.
Step 9
Heat the olive oil in a large pan. Add the garlic and cook briefly, then add the spinach and cook for 1-2 mins until just wilted. Season and drain off any excess liquid.
Step 10
Poach the 3 whole eggs in a pan of simmering water until the white has set. Remove with a slotted spoon.
Step 11
To serve, place a rösti on each plate, top with the spinach, poached eggs and finish with a generous spoonful of hollandaise.