Brunch Rösti

• Maris Piper potatoes↗300g g

  grated

• olive oil↗4 tbsp tbsp
• thyme sprig↗1

  leaves collected

• garlic clove↗1

  minced

• portobello mushrooms↗2

  stems removed

• tomato beefsteak↗1

  halves

• young spinach↗100g g
• nutmeg↗a grating of
• vegan baconette↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Wrap the grated potatoes in a clean kitchen towel and squeeze over a sink to remove as much liquid as possible. Transfer to a bowl and mix with 1 tbsp olive oil, thyme leaves and salt and pepper to taste. Form two patties. Heat 2 tbsp oil in a non‑stick pan over low‑medium heat and fry the patties 8‑10 min per side until golden, crisp and cooked through.

2. 2

   Meanwhile, preheat the grill. Mix the remaining oil with garlic and some seasonings and brush the mushrooms and tomato halves. Grill for 8 min until lightly golden and soft.

3. 3

   Remove the cooked rösti from the pan and keep warm. Add the spinach to the pan with the grated nutmeg. Cook 2‑3 min until the spinach wilts, then season.

4. 4

   Plate the rösti on two dishes. On each, place a bit of spinach, then the vegan bacon‑ette, mushrooms and tomato, finishing with the remaining spinach.