Brown butter potato rosti, poached free range egg, mushroom ketchup
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®.
Ingredients
Mushroom ketchup
- 50g of vegetable oil
- 1 onion , diced
- 1/2 tsp mace
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
- 600g of chestnut mushrooms , sliced
- 60g of malt vinegar
- 2 tbsp of brown sugar
- 2 tbsp of Worcestershire sauce
- 1 tbsp of lemon juice
Rosti
- 500g of butter , diced
- 50g of thyme , picked
- 1.2kg chipping potatoes , peeled and coarsely grated
- 30g of sunflower oil
Poached eggs
- 6 Freshlay Farms Golden Yolker® eggs
- white wine vinegar
Garnish
Method
For the mushroom ketchup, add the vegetable oil to a pan and warm on a medium heat
- 50g of vegetable oil
Add the onion and sweat them off over a medium heat
- 1 onion , diced
Add the spices to the onions and cook out for a minute
- 1/2 tsp mace
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
Once onions are cooked add all remaining mushroom ketchup ingredients and cook until all the juices are reduced and the mushrooms are cooked through
- 600g of chestnut mushrooms , sliced
- 60g of malt vinegar
- 2 tbsp of brown sugar
- 2 tbsp of Worcestershire sauce
- 1 tbsp of lemon juice
Blend the mixture until smooth, then check seasoning and set aside for plating with the rosti and poached egg
For the rosti, brown the butter in a medium-sized pan, cooking until it starts to turn a nice light golden-brown
- 500g of butter , diced
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
- 50g of thyme , picked
Preheat the oven to 180°C
Using a cheese cloth or something similar, squeeze as much excess water out of the grated potato as you can
- 1.2kg chipping potatoes , peeled and coarsely grated
Now place the potato in a bowl and fold through 230g of the thyme-infused brown butter
Take a medium-sized non-stick frying that is oven-safe and place on the stove
Add the sunflower oil and bring up to a medium heat and add the grated potato and butter mix
- 30g of sunflower oil
Use a spatula to neatly press the potato into the bottom of the pan, pushing right to the edges
Turn down the heat and cook for a few minutes until it starts to brown
Once a few minutes have passed, and the rosti has started to colour, place the whole pan in the preheated oven
Cook the rosti for around 20 minutes, checking on it every 10 minutes so that it does not overcook or colour
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
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
To make the poached eggs, take a nice tall pan and fill it high with water and a splash of vinegar
- white wine vinegar
Bring the water to just below boiling point
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
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
Cook the eggs for approximately 3 minutes
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
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Brown butter potato rosti, poached free range egg, mushroom ketchup
