Gluten free potato rosti brunch stack
These gluten free brunch stacks are the ultimate weekend treat - a delicious potato rosti with spinach, chorizo, avocado and a soft boiled egg. Perfect!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Mash Direct potato rosti
- 2 handfuls baby spinach
- 75 g chorizo
- 1/2 tsp coconut oil
- 1 large ripe avocado
- Juice 1/2 lemon
- 1 fresh red chilli
- 2 large eggs
- Chopped chives to garnish
- Salt and pepper
Instructions
- 1
Preheat the oven and cook the Mash Direct potato rosti as per the instructions on the pack. Meanwhile make the rest of the components.
- 2
Heat the coconut oil in a pan on a gentle heat, add the chorizo and fry for 2-3 minutes. Add the spinach and cook gently until wilted.
- 3
Scoop the flesh from the avocado and place in a food processor with the lemon juice and salt and pepper until relatively smooth (I like a few chunks!).
- 4
Soft boil the eggs by putting them into boiling water for six-and-a-half minutes. Remove immediately and place into cold water before peeling.
- 5
Assemble your stack! Divide the spinach and chorizo between two plates, then top with the rosti. Spread the avocado on top, top with the boiled egg and sprinkle with chives and chopped chilli to serve, and some extra salt and pepper.