Tear & Share Leftover Rosti Traybake

To use up those leftover potatoes this Christmas, try this simple tear and share potato rosti . Perfectly crisp on the outside and soft and fluffy inside. 

Ingredients

• 600g potatoes, grated.
• 2 carrots, peeled & grated.

(Feel free to substitute any of the above for leftover root veggies you have left over)

• 2 tbsp extra-virgin olive oil
• 100g baby spinach
• 2 free-range eggs
• 75g spring onions, finely chopped
• 1 red chilli, finely chopped (adjust depending on how spicy you like it)
• 50g feta cheese
• Juice of ½ a lemon
• Season to taste with salt & black pepper
• LEON Smoked Garlic Aioli 

Method

Preheat the oven to 180°C/350°F/gas 4.

Peel the potatoes and carrots (or any other leftover veg) & then roughly grate them using a hand grater (or food processor). Add to a large sieve and sprinkle with a good pinch of sea salt and let sit for 5 minutes.

Give the veg a good squeeze to release excess water.

Add to a deep baking tray, spreading across evenly. Bake for around 30 minutes until crispy on the top and golden throughout.

Remove from the oven and break 2 eggs carefully on top, season with salt & pepper, and add to the oven for another 6+ minutes until the eggs are cooked through.

Remove from the oven, and add a handful of baby spinach, spring onions, chilli, and feta. Finish with a squeeze of lemon juice & season to taste.

Best served with our LEON Smoked Garlic Aioli