• Prep: 10 mins
  • Cook: 25 mins
  • Servings: 1

One-pan rösti with steak & eggs

Start cooking

Ingredients

  • 1 large Nanna Tate Potato
  • 1 medium white onion
  • 1 stalk of cherry tomatoes on the vine
  • 1 tsp cornflour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 steak
  • 2 eggs
  • Salt & pepper to taste

 

Let’s get cooking!

  • Step 1 of 4

    grate your tates

    Grate the potato and onion into a clean tea towel and squeeze tightly to remove as much moisture as possible. Combine the grated mixture with 1 egg, garlic powder, onion powder and cornflour and mix well.

  • Step 2 of 4

    Roast the tomatoes

    Preheat oven to 180oC / Fan 160oC / Gas 4. Drizzle tomatoes with 1 tbsp olive oil and roast for 25 minutes until lightly charred.

  • Step 3 of 4

    Meanwhile…

    Add 1 tbsp oil and butter to a heavy-based pan on a medium heat. Once the butter is foaming gently press the rösti mix into the pan covering it completely. Cook for 20 minutes flipping halfway through so it’s crispy and golden brown on both sides.

  • Step 4 of 4

    Top it off

    Cook the steak to your desired doneness, based on back of pack instructions and fry an egg. Load everything up on top of the rösti and enjoy.

For this you’ll need…

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