Potato Rosti with Wilted Spinach, Bacon and Avocado

, from Issue #23. September, 2015
Photography by Aaron McLean.
Potato Rosti with Wilted Spinach, Bacon and Avocado

Serves: 4


600 grams Agria potatoes, peeled
80 grams butter, melted
sea salt and freshly ground pepper

8 slices bacon
250 grams spinach
1-2 avocados, peeled and sliced

To serve
4 vine tomatoes with stems on
crème fraîche or sour cream


Preheat the oven to 200°C.

Place the tomatoes in a small baking dish and drizzle with a little olive oil. Season. Roast until the skins are just starting to blister and split, about 6-8 minutes. Set aside.

Rosti: Coarsely shred the potatoes in a food processor or on a box grater. Transfer to a large, clean tea towel and squeeze out excess moisture. Do not soak in water. Tip into a large bowl and toss well with the melted butter. Season generously.

Heat a large non-stick sauté pan. Divide the potato into 4 portions. Lightly flatten and cook until golden and crisp. Turn over and cook the other side. Make sure the rosti are fully cooked. Raw potato is not very appetizing. Place in a warm oven while making the topping.

Topping: Cook the bacon in the same pan, remove and keep warm. Do not wash the sauté pan. Wash the spinach and shake off excess moisture. Add to the sauté pan, season and toss over a high heat until just wilted. Drain on kitchen towels.

To assemble: Place the rosti on serving plates. Top with the spinach then the bacon and avocado. Add a spoonful of sour cream and serve with the roasted tomatoes.