Celeriac and potato rösti with poached eggs

Method

• step 1

  Coarsely grate the celeriac and potato into a large, clean tea towel and, holding over the sink, squeeze out as much moisture as possible from the mixture. Tip into a bowl and stir through the flour, spring onions and plenty of seasoning.

• step 2

  Heat a large frying pan and spray lightly with oil. Form the mix into 6 patties, each about 12cm wide and 1cm thick. Fry in batches, if necessary, for 2-3 minutes or until golden underneath. Flip and fry for another 2-3 minutes until again golden underneath and cooked through. Keep warm in a low oven while you poach the eggs.

• step 3

  Fill a deep frying pan with gently simmering water. Crack the eggs into a small cup, one at a time, then drop gently into the water. Poach for 2-3 minutes or until the whites have just set. Scoop out with a slotted spoon and drain briefly on kitchen paper.

• step 4

  Whisk together the olive oil, mustard and white wine vinegar in a bowl with some seasoning, then tip into the salad leaves and toss well.

• step 5

  Divide the röstis between 3 plates, top each with a poached egg and some salad.