Ingredients
- 2 large floury potatoes, such as Rooster, peeled
- 1 tbsp plain flour
- 1 egg yolk
- 3 tbsp sauerkraut, with excess liquid squeezed
- Vegetable oil, for frying
- 4 fresh, medium-sized eggs
- 2 tbsp mayonnaise
- Tabasco sauce
- sea salt
- Preheat the oven to 200°C. Lay the potatoes on a tea towel or cloth on the work surface. Using a box grater, grate the potatoes on to the towel.
- Wrap the potatoes and squeeze out any excess liquid before placing in a bowl. Add the sauerkraut, flour, egg yolk and salt to the bowl and mix it all together so it begins to stick.
- Heat a non-stick pan and add a little oil. Roughly shape the rostis into flat circles about 2.5cm thick using your hands, then add them to the pan.
- Cook over a medium heat for 3 minutes on each side until they are golden brown and soft throughout. If they are still raw inside, you can pop them in the hot oven for 5 minutes to cook through.
- To poach the eggs, place a large heavy based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached.
- Place the rostis on the plates, add a dollop of mayonnaise, followed by the poached eggs. Season with salt, a few drops of Tabasco and serve.
