Brown butter potato rosti, poached free range egg, mushroom ketchup

5.00

This rosti from Jozef Rogulski is made with a generous amount of thyme-infused butter, and then baked in the oven for 45 minutes. It’s served with a side of homemade mushroom ketchup and a delicious poached Freshlay Farms Golden Yolker®.

First published in 2024
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Ingredients

Metric

Imperial

Mushroom ketchup

Rosti

Poached eggs

  • 6 eggs
  • white wine vinegar

Garnish

Method

1

For the mushroom ketchup, add the vegetable oil to a pan and warm on a medium heat

  • 50g of vegetable oil
2

Add the onion and sweat them off over a medium heat

3

Add the spices to the onions and cook out for a minute

4

Once onions are cooked add all remaining mushroom ketchup ingredients and cook until all the juices are reduced and the mushrooms are cooked through

5

Blend the mixture until smooth, then check seasoning and set aside for plating with the rosti and poached egg

6

For the rosti, brown the butter in a medium-sized pan, cooking until it starts to turn a nice light golden-brown

7

Remove the butter from the heat and add the picked thyme leaves. Put the pan to one side allowing the butter to cool and infuse

8

Preheat the oven to 180°C

9

Using a cheese cloth or something similar, squeeze as much excess water out of the grated potato as you can

10

Now place the potato in a bowl and fold through 230g of the thyme-infused brown butter

11

Take a medium-sized non-stick frying that is oven-safe and place on the stove

12

Add the sunflower oil and bring up to a medium heat and add the grated potato and butter mix

  • 30g of sunflower oil
13

Use a spatula to neatly press the potato into the bottom of the pan, pushing right to the edges

14

Turn down the heat and cook for a few minutes until it starts to brown

15

Once a few minutes have passed, and the rosti has started to colour, place the whole pan in the preheated oven

16

Cook the rosti for around 20 minutes, checking on it every 10 minutes so that it does not overcook or colour

17

Turn over the rosti and finish the cooking on the second side, again checking after every 10 minutes to make sure that it’s not browning or cooking too quickly

18

After 30–45 minutes of total cooking the rosti should be done. Remove from the oven and set aside for portioning and serving with the mushroom ketchup and poached eggs

19

To make the poached eggs, take a nice tall pan and fill it high with water and a splash of vinegar

  • white wine vinegar
20

Bring the water to just below boiling point

21

Crack the eggs into individual little dishes; this makes it easier to place them in to the hot water, and helps to avoid pieces of unwanted broken shell

22

Using a whisk, make a vortex in the hot water. Once the water is at a steady pace you can start the eggs one by one

23

Cook the eggs for approximately 3 minutes

24

Remove the egg from the hot water, drain off any excess water then serve with the portioned rosti and the mushroom ketchup, garnishing with picked chervil leaves

First published in 2024
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After spending stints in renowned kitchens such as Cliveden House and The Waterside Inn, Jozef Rogulski helped launch The Game Bird at London’s Stafford hotel where, as executive chef, he cooks a menu of refined, beautifully presented contemporary British comfort food.

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