Salad onion, pea & halloumi rösti with harissa fried eggs

Name: Salad onion, pea & halloumi rösti with harissa fried eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium British Red Lady Potatoes, unpeeled; 100 g frozen Essential Garden Peas or Petits Pois; 125 g halloumi, coarsely grated; 1 bunch salad onions, thinly sliced; 3 tbsp olive oil; 1 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 4 No.1 Longstock Gold eggs; 100 g pack mixed green salad, or similar, to serve

Crispy on the outside with gooey halloumi and spiced fried eggs, this recipe takes rösti-making to a whole new level of tasty.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseBrunch
Prepare10 mins
Cook35 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 medium British Red Lady Potatoes, unpeeled
100g frozen Essential Garden Peas or Petits Pois
125g halloumi, coarsely grated
1 bunch salad onions, thinly sliced
3 tbsp olive oil
1 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
4 No.1 Longstock Gold eggs
100g pack mixed green salad, or similar, to serve

Parboil the potatoes whole in salted water for 10 minutes. Lift out and set aside until cool enough to handle. Meanwhile, blanch the peas for 1-2 minutes, then drain, cool under cold water and pat dry. Coarsely grate the potatoes into a large bowl. Stir in the halloumi, peas and most of the salad onions. Season lightly, as the halloumi is salty.
Heat 1 tbsp oil in a large (approx 23cm across the base) nonstick frying pan, add the potato mixture, then press down to form an even layer. Cook over a medium heat for 10 minutes until the base is crisp and golden. Invert onto a plate. Add a little oil to the pan, then slide the potato cake back into it. Fry for 10 minutes more until golden and cooked through.
Turn the rösti onto a board and cover with foil to keep warm. Add 1 tbsp oil and the harissa paste to the warm frying pan. Once sizzling, crack in the eggs and fry for 3-4 minutes, basting with the oil until the whites are set.
Cut the rösti into quarters and move each to a plate. Top with the fried eggs and scatter over the reserved salad onions. Serve with a mixed green salad, if liked.

Cook’s tip

Red-skinned potatoes tend to have a waxier texture, which makes them hold together well – perfect for potato cakes and rösti. Boiling them before cooking, instead of frying from raw, is the secret to a crisp outside and tender middle.

Typical values per serving when made using specific products in recipe