B-well Mayonnaise Potato Rosti
(04 Jul 2019)

B-well Mayonnaise Potato Rosti Breakfast

B-well Mayonnaise Potato Rosti Breakfast
Recipe by Josh Wiid

3 Potatoes, large
½ Red Onion
1 Garlic Clove, minced
1tsp Salt
1 Egg
1tbsp Flour
½tsp Baking Powder
3tbsp B-well Pure Canola Oil
8 Sage Leaves, 4 whole, 4 finely sliced
½cup Baby Spinach, wilted in butter
½cup Vine Tomatoes, Roasted
1 Poached Egg
2tbsp Homemade B-well Lemon, Lime and Herb Mayo
Micro Herbs to serve

Peel, then grate the potatoes into a bowl. Grate onion and add, along with garlic and salt. Mix through thoroughly.
Once mixed, squeeze out excess moisture from potato mixture.
Add flour, baking powder, and finely sliced Sage leaves. Mix through and set aside.
Place B-well Pure Canola Oil in a pan over medium heat, then spoon out Rosti mixture into desired portion size ( around 8cm wide ). Press flat with a spatula and cook until golden and crisp. Flip and repeat process on the other side. Remove from pan and place on paper towel to drain.
While the Rosti’s are draining, place remaining whole Sage leaves in the hot oil, and cook for roughly 20 seconds until crispy but still green. Set aside for plating.
To assemble, start with a base of Rosti, smeared with Lemon Lime Mayo, followed by a layer of spinach, another Rosti, then the poached egg. Top with the crispy Sage, and garnish with Micro Herbs and Roast tomatoes. Finish with lashings of Lemon Lime Mayo and devour immediately.

B-well Reduced Oil Lemon, Lime and Herb Mayo
250ml B-well Reduced Oil Mayonnaise
1tbsp Lemon Juice
1tsp Lime Zest
1tsp Chopped Chives
½tsp Salt

Place the mayonnaise in a bowl and add Lemon juice. Mix through completely.
Add zest, chives and salt and mix through. Taste and adjust seasoning as needed.
Store in a sterile airtight jar for up to a week in the fridge.


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