Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 2 | Dietary: Gluten-Free, Vegetarian
This is a crisp potato rosti for the mornings when toast feels too soft for winter. Chooki's Zest Chicken Salt goes through the grated potato before it hits the pan, so every crunchy edge gets that lemony chicken salt kick.
Put the grated potato and onion in a clean tea towel and squeeze hard over the sink. Tip into a bowl, add Chooki's Zest Chicken Salt, then toss so the seasoning is worked right through.
Heat the oil and butter in a medium non-stick or cast iron pan over medium heat. Press the potato mix into one flat rosti and cook for 8 minutes, then slide onto a plate, flip back into the pan, and cook for another 7 minutes until both sides are golden and crisp.
Tuck the spinach around the rosti for the last 2 minutes so it wilts. Fry the eggs in a separate pan until the whites are set and the yolks are still soft, then sit them on top with parsley and lemon wedges.
Tip: The drier the potato, the crispier the rosti. Give it one more squeeze than you think it needs.
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