Sunday, July 13, 2014

Cooking Lab - Hash Rosti w Roasted Chickpeas, Bacon, Spinach and Peas (瑞士羅斯堤馬鈴薯什錦煎餅)

Potato Rosti is the perfect winter snack. What makes it even better is Hash Rosti topped with crispy bacon, roasted chickpeas, green peas and baby spinach. 


(c) GMV - Got My Vote!

It may look rustic, but that is part of the charm. It is a very memorable appetizer and everyone will want another slice! 


- 4-6 potato hash browns 
- 2 large eggs 
- 2 bacon rashes 
- 100g frozen peas 
- 100g baby spinach 
- 1/2 can chick peas 
- 1/2 red capsicum slices 
- 3 tablespoon Olive oil 
- Salt & pepper to season 


1. Preheat the oven to 180C.

2. Spread the chickpeas evenly. Spray some olive oil on top. Season with salt. Bake for 10 minutes.

3.Scrunch the hash brown into pieces.

4. Evenly lay the hash browns on an oiled glass baking dish tray.

5. Season with salt and pepper and roast around 15 minutes; or until golden and crispy around the edges.

6. Meanwhile, lightly grill the bacon stripes.

7. Lightly sauté the red capsicum slices.

8. Spread the red capsicum, pea and roasted chick peas on the hash rosti.

9. 5 minutes before the rosti is ready, crack in 2 eggs on top. Swirl the egg yolk/white around.

10. Top with bacon stripes before the eggs are set.

11. Scatter the green peas and the roasted chickpeas around.

12. Serve the Hash Rosti with baby spinach; season with sea salt and black pepper.

13. Slice into 4. Everyone dig in. Enjoy!