Potato Rösti with Kale Slaw

Instructions

1. Prepare the Aromatics

   2 min hands-on

   • Thinly slice the spring onions and finely chop the coriander stems.
   • Grate the garlic cloves directly into a large mixing bowl.

2. Add Lemon Zest

   1 min hands-on

   • Zest the lemon into the bowl, avoiding the bitter white pith.

3. Grate and Drain Potatoes

   5 min hands-on

   • Grate the potatoes and place them in a clean tea towel.
   • Squeeze out as much liquid as possible and add to the bowl.

4. Season and Mix

   1 min hands-on

   • Add curry powder, a pinch of salt, and pepper to the potato mixture.
   • Mix thoroughly to combine.

5. Portion the Mixture

   3 min hands-on

   • Divide the mixture into 8 portions and form into loose patties about 1 cm thick.

6. Heat the Pan

   1 min waiting

   • Add olive oil to a large frying pan and heat over medium-high heat until shimmering.

7. Cook in Batches

   10 min hands-on20 min waiting

   • Place a portion of the potato mixture into the pan and flatten gently.
   • Cook for 2–3 minutes on each side until golden brown and crispy.
   • Remove and drain on a paper towel-lined plate.
   • Repeat with remaining portions, adding more oil as needed.

8. Massage the Kale

   2 min hands-on

   • Roughly chop the kale and place in a large bowl.
   • Squeeze lemon juice over the kale and massage for 1–2 minutes.

9. Prepare the Carrots

   3 min hands-on

   • Peel the carrots and shave into ribbons using a vegetable peeler.
   • Add to the bowl with the kale.

10. Add Seasonings

    1 min hands-on

    • Sprinkle most of the chopped coriander leaves over the slaw.
    • Season with salt and pepper and toss well to combine.

11. Fry the Eggs

    3 min hands-on

    • Heat a nonstick frying pan over medium heat with oil.
    • Crack the eggs into the pan and cook until whites are set but yolks remain runny.

12. Plate the Rösti

    2 min hands-on

    • Arrange 2 rösti on each plate and top with Greek yogurt.
    • Place a fried egg over the yogurt.

13. Add the Slaw

    1 min hands-on

    • Serve the kale-carrot slaw on the side.
    • Garnish with reserved coriander leaves and optional lemon juice.
    • Cooking tips:
    • Avoid packing the potato mixture too tightly for even crisping.
    • Use medium-high heat for the rösti to achieve a golden color without burning.
    • Massage the kale thoroughly to reduce its toughness and mellow its flavor.
    • For extra crunch in the slaw, toss in toasted seeds like sunflower or pumpkin seeds.