4 large potatoes, such as King Edward, peeled and coarsely grated
½ bunch spring onions, trimmed and finely chopped
1 large garlic clove, crushed
5 large eggs*
Low-calorie cooking spray
4 smoked skinless and boneless haddock fillets
4 strands of cherry tomatoes on the vine
1 tsp white wine vinegar
250g baby leaf spinach
1 Preheat your oven to 200°C/ fan 180°C/gas 6.
2 Using a clean tea towel, squeeze out as much water as possible from the potatoes. Place in a bowl and stir in the spring onions and garlic, then season to taste. Break in 1 egg and stir well.
3 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Divide the potato mixture into 4 equal portions. Lift 2 portions into the frying pan, pressing down with the back of a fork to create 2 rösti cakes. Cook for 2-3 minutes, or until golden brown, then turn and cook for a further 2 minutes until golden. Keep warm while you cook the rest.
4 Transfer all the rösti to a non-stick baking tray, along with the fish and tomatoes (use a second baking tray for the fish and tomatoes if there’s not enough room). Spray with low-calorie cooking spray, season to taste and bake for 10-12 minutes.
5 Bring a pan of water to the boil and add the vinegar. Poach the remaining eggs for 4 minutes until set, but with the yolks still soft.
6 Meanwhile, spray the frying pan with a little low-calorie cooking spray. Add the spinach and cook until just wilting.
7 Divide the rösti between 4 warm plates and top with the spinach, fish, eggs and a twist of black pepper. Serve with the tomatoes.