Courgette and Potato Rosti
Try this delicious Easter brunch idea: a courgette and potato rosti with steamed asparagus, poached eggs, and a quick lemon-mustard aioli. Grate courgette and potato, squeeze out liquid, and fry until golden. Poach eggs and boil asparagus. Prepare aioli by mixing mayo, lemon, garlic, mustard, and salt. Assemble by layering rosti, asparagus, eggs, and aioli, then garnish with chives. Enjoy this flavourful and satisfying dish for a perfect Easter brunch!
Serves: 2
25 minutes
Cook time
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Ingredients
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Ingredients:
- 1 courgette
- 1 large potato
- 250g asparagus
- 2 eggs
- 1 tbsp mayo
- 0.5 a lemon
- 1 small minced garlic clove
- 1 heaped tsp dijon mustard
- Salt to taste
- Fresh chives
🔄Natalia Rudin's Suggested Substitutes
Courgette Zucchini
Potato Sweet Potato
Asparagus Green Beans
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