Watercress Rösti With Poached Egg - cooking recipe

Ingredients

5 tbsp canola oil
1 None onion, chopped
1 lb potatoes, coarsely grated
3.5 oz watercress, chopped, plus extra sprigs to serve
5 None eggs
2 tbsp cornstarch
4 tbsp vinegar

Preparation

Heat 1 tbsp oil in a frying pan. Sweat onion for 5 mins, until softened. Remove from heat and mix with potatoes and watercress. Beat 1 egg then mix in. Add cornstarch. Season.
Heat remaining oil in the frying pan. Add large spoonfuls of potato mixture to pan and cook until golden brown on both sides. Set aside and keep warm.
Bring a saucepan of water to a boil. Add vinegar. Reduce heat to a gentle simmer. Gently slide remaining eggs into simmering water. Turn off heat, cover and set aside for 3 mins. Drain with a slotted spoon. Serve on rosti. Garnish with watercress.