Giant veg rösti, poached eggs, spinach, and peas from Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver

  • carrots
  • feta cheese
  • eggs
  • potatoes
  • baby spinach
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on December 30, 2013

    Really liked it! I streamlined by letting the salted veg sit in a strainer to drain (saves another bowl to clean later), and also used 2 baking sheets to cook it. I made 2 changes, one was to use edamame for some of the peas, and the other was to put the salad and feta on top and to bake in the oven a few more minutes before adding the eggs. Will make again.

  • moniquerose on November 10, 2013

    I love this dish. It's simple and filling for a brunch/lunch dish (though I've made it for dinner, too!). I grate my carrot/potato manually - if using a box grater, use the smaller holes as it makes a crispier rosti. I prefer to spread the rosti over two baking trays. The pea, spinach and feta is a great acompaniment, but I use an oil, white wine vinegar and dijon mustard dressing on the peas instead of the lemon one Jamie suggests.

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