Rosti, Kimchi and Fried Eggs
By Ocado
Published on 30 January 2024
Whip up this rosti, kimchi and fried egg dish from self-titled food-waste disruptor, Lagom Chef, for breakfast, lunch or dinner. This recipe is all about using what vegetables you have in the house to create an amazing zero-waste recipe, showcasing scraps of ingredients that would normally end up in the bin. Potatoes are one of the UK’s most wasted ingredients and this funky recipe is a great way to use them up, while the kimchi is a flavourful vehicle for all of your favourite vegetable odds and ends. Looking for more low waste recipes? Look no further.Time and servings
1 hr 10 minsTotal time
2Servings
30 minsPrep time
40 minsCooking time
Ingredients
- 1 cabbage
- 1 cauliflower
- 1 broccoli
- 500g carrots
- 1 apple, cored and roughly chopped
- 1 chilli, red or green
- 6 garlic cloves, whole
- 1 thumb size piece of ginger, roughly chopped
- 2 tbsp gochujang paste
- 30g sea salt (3% of total weight)
- 2 medium waxy potatoes (about 350g)
- 2 tbsp butter
- 2 eggs
Method
Step 1
To make the kimchi, chop the vegetables up into whatever shape and size you fancy, shred the leaves, grate the carrot or slice into thin discs. You want to keep a few things slightly chunky to add a bit of texture. Once prepared, give a good wash and drain and tip into a large mixing bowl.Step 2
Put the chopped apple in a blender with the chilli, garlic, ginger, gochujang and a little splash of water then whizz to a soup-like consistency.Step 3
Pour the sauce over the drained vegetables and massage everything together with your hands until evenly coated.Step 4
Weigh your ingredients and work out 3% of the weight (weight of ingredients x 0.03) then add this amount of sea salt and mix together, scrunching everything.Step 5
Squash the kimchi into the sterilised jar, pressing it down so the liquid is covering the vegetables. Pop a preserving weight on top to keep the vegetables under the liquid, seal the lid and leave on the counter for 3-4 days.Step 6
When the lid pops after a couple of days, a lot of bubbles should appear - this is good, have a taste and see how funky it is. Leave on the side for a few more days if you’d like it stronger, or put in the fridge if it is how you like it.Step 7
Boil the potatoes whole, with the skin on, until just turning soft, remove and allow to cool for a couple of hours or overnight.Step 8
Coarsely grate the cold potato and divide into 2 balls. Add half the butter to the pan, add the balls and gently flatten with a side spatula or fish slice to make circles. Fry for 8-10 mins on each side until golden brown, when you are ready to flip pop a plate over the pan, carefully flip then slide the rostis back in with the remaining 1 tbsp butter and fry for a further 8-10 mins.Step 9
Meanwhile, add a splash of oil to a separate frying pan and fry the eggs to your liking. Serve with crispy rosti and top with kimchi.