Weet-Bix Potato Rosti
Prep
10 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
4
Skill
BreakfastGood Source of ProteinGood Source of CalciumGood Source of IronExcellent Source of Dietry FibreWeet Bix
This crispy potato hashbrown slice makes the perfect base for a nourishing meal.
Ingredients
- 2 Weet-Bix™, finely crushed
- 400g red potatoes, coarsely grated
- 1 Tbsp corn flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, whisked
- 1 Tbsp extra virgin olive oil, divided
To serve
- 4 eggs, cooked to your liking
- 1 avocado, sliced
- 2 tomatoes, halved and grilled
- 2 cups baby spinach, wilted
Nutrition per serving
1206 kJ
energy kj
13 g
protein
3 g
saturated fat
8.8 g
dietary fibre
21 g
carbohydrate
4 g
sugars
417 mg
sodium
Method
- Preheat griller to high.
- Place the Weet-Bix, grated potato, corn flour, salt, and pepper into a mixing bowl. Stir well coat potato with the dry ingredients. Add egg and stir again until evenly combined.
- Place a medium (25 cm) cast iron pan, or oven-safe heavy-based frying pan, over medium heat. Drizzle in half the oil.
- When oil is hot but not smoking, add hashbrown mixture and spread into an even layer. Cover pan and cook 5 minutes, until base is golden.
- Brush top of rosti with remaining oil and place under griller. Cook a further 3-5 minutes, watching carefully, until golden and crisp on top. Cool 5 minutes in pan, then transfer to a plate and cut into eight wedges.
- Serve potato rosti with eggs, avocado, tomato, and spinach.
- 2 Weet-Bix™, finely crushed
- 400g red potatoes, coarsely grated
- 1 Tbsp corn flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, whisked
- 1 Tbsp extra virgin olive oil, divided
To serve
- 4 eggs, cooked to your liking
- 1 avocado, sliced
- 2 tomatoes, halved and grilled
- 2 cups baby spinach, wilted
Nutrition per serving
1206 kJ
energy kj
13 g
protein
3 g
saturated fat
8.8 g
dietary fibre
21 g
carbohydrate
4 g
sugars
417 mg
sodium
- Preheat griller to high.
- Place the Weet-Bix, grated potato, corn flour, salt, and pepper into a mixing bowl. Stir well coat potato with the dry ingredients. Add egg and stir again until evenly combined.
- Place a medium (25 cm) cast iron pan, or oven-safe heavy-based frying pan, over medium heat. Drizzle in half the oil.
- When oil is hot but not smoking, add hashbrown mixture and spread into an even layer. Cover pan and cook 5 minutes, until base is golden.
- Brush top of rosti with remaining oil and place under griller. Cook a further 3-5 minutes, watching carefully, until golden and crisp on top. Cool 5 minutes in pan, then transfer to a plate and cut into eight wedges.
- Serve potato rosti with eggs, avocado, tomato, and spinach.