Steak and Egg Potato Rosti Stack

What is better than the combination of steak and eggs? Then add a perfectly crispy potato rosti to the mixture, topped with fresh tomato and wild rocket. This is an all day breakfast situation!

Steak and Egg Potato Rosti Stack

Recipe

Preparation: 10 minutes
Cooking: +-10 minutes
Ready in:+- 20 minutes
Variations: Substitute minute steaks with thinly sliced sirloin steak

Servings: 2
Tips: This potato rosti stack can also be served with fried, scrambled or boiled eggs.

INGREDIENTS

4 x +-100g minute steaks

2 eggs

2 tsp white vinegar

8 cherry tomatoes, quartered

Wild rocket

Salt and freshly ground black pepper

Butter, for frying

Olive oil, for frying

Chilli flakes, for garnish 

Potato rosti:

2 large potatoes, peeled and grated

1 Tbsp fresh parsley, chopped

2 garlic cloves, crushed

1 egg

Salt and freshly ground black pepper

METHOD

1. For the potato rosti, grate the potatoes into a clean dish towel, fold the towel around the potato and squeeze as much moisture out as possible. This will result in a really crisp rosti.

2. In a bowl, combine the potatoes with the parsley, garlic and egg and season well with salt and freshly ground black pepper.

3. Divide the mixture into 2 equal portions and using your hands or a mould form into 10cm wide by 2.5cm thick compact cakes.

4. Heat a large frying pan over a medium heat, add a knob of butter and a glug of olive oil and fry the rostis for 4 to 5 minutes on each side or until golden-brown and tender all the way through.

5. In the meantime, bring a small saucepan of water to a gentle simmer and add the vinegar.

6. Crack fresh cold eggs into separate ramekins or small bowls. Using a spoon, stir the simmering water in one direction to create a gentle whirlpool and one at a time, pour the eggs into the whirlpool. Leave to cook for 3 minutes for soft yolks.

7. Remove the eggs with a slotted spoon and place on paper towels to drain the excess water.

8. Remove the golden rostis from the heat and place on paper towels to soak up the excess oil. 

9. Season the minute steaks with salt and freshly ground black pepper and fry in a pan with some oil on a high heat for about 1 minute on each side. Set aside to rest.

10. Build each stack by layering the rostis with fresh wild rocket, two minute steaks and tomatoes and finish them off with a soft poached egg. Sprinkle chilli flakes over the egg and serve!

Food styling and recipe development for South African meat distributor Karan Beef.

Food photography by Hendrik Steytler.