Name: Oven-baked rösti with breakfast beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 (250g) small kumara, grated coarsely; 1 (200g) medium potato, grated coarsely; 1 teaspoon coarse cooking salt; 1 egg; 2 tablespoon self-raising flour; 1 (100g) small red onion, chopped finely; 1 tablespoon vegetable oil; 1 tablespoon oil; 1 (150g) medium brown onion, sliced thinly; 2 clove garlic, crushed; 400 gram canned diced tomatoes, undrained; 1/4 cup (60ml) water; 400 gram canned cannellini beans, rinsed, drained; 1/4 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

1 (250g) small kumara, grated coarsely

1 (200g) medium potato, grated coarsely

1 teaspoon coarse cooking salt

1 egg

2 tablespoon self-raising flour

1 (100g) small red onion, chopped finely

1 tablespoon vegetable oil

1 tablespoon oil

1 (150g) medium brown onion, sliced thinly

2 clove garlic, crushed

400 gram canned diced tomatoes, undrained

1/4 cup (60ml) water

400 gram canned cannellini beans, rinsed, drained

1/4 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Meanwhile, to make breakfast beans: In a large saucepan, heat oil over medium heat, add onion and garlic, cook, stirring, for about 2-3 minutes, or until onion softens. Stir in tomatoes, water and beans; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes, or until mixture thickens. Remove from heat; stir in parsley.

3.In a medium bowl, combine kumara, potato and salt; stand for 5 minutes; squeeze out liquid.

4.In a medium bowl, whisk egg; whisk in flour. Stir in onion and kumara mixture.

5.Meanwhile, to make rösti: In a large ovenproof frying pan, heat oil over medium heat; add kumara mixture, press down firmly. Cook rösti for about 3 minutes, or until browned lightly.

6.Transfer pan to oven; bake, uncovered, for about 20 minutes, or until browned.

7.Turn rösti onto chopping board, cut into eight wedges; serve with beans.

If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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