Roast Vegetable Rosti with Sausage and Poached Eggs
Perfect for breakfast or even brunch, try these fresh and tasty roast vegetable rosti’s with poached eggs and our Farmhouse sausages for a gourmet brekkie at home.
what you need
- 1 pack Three Aussie Farmers Farmhouse Sausages
- 500g potatoes, coarsely grated
- 1 zucchini, grated
- 1 carrot, grated
- 1 leek, thinly sliced
- ½ cup mozzarella, grated
- 1 egg, lightly beaten
- 1 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1Tbsp. extra virgin olive oil
- 50g fresh watercress
- 6 eggs, poached
how to make it
- Pre-heat fan forced oven to 180⁰C.
- In a large bowl, combine grated potato, zucchini, carrot, and leek. Sprinkle with salt and leave for 5mins.
- Squeeze moisture from vegetables, add grated cheese, beaten egg, olive oil, season with salt and pepper and mix together. Form into six equal-sized patties.
- Place the rosti’s onto a lined baking tray and bake for 20-25 mins or until golden.
- Combine red wine vinegar, Dijon mustard and olive oil then toss through watercress.
- While rosti’s are baking, cook sausages according to pack instructions.
- Serve rosti’s with sausages, top with poached egg and garnish with dressed watercress.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
