Root veg rösti with poached eggs and crispy cabbage

Put the peeled potatoes and grated carrots into a bowl and season with salt. Set aside for a few mins.

Wrap the carrot and potato mixture in a clean tea towel and twist to squeeze out any excess liquid, then return to the bowl. Beat one of the eggs and pour over the grated vegetables and mix well by hand. Take the time to remove as much excess liquid as possible from the grated root veg in order to get a really crispy rösti.

Heat 1 tbsp of the oil in a large non-stick pan over a medium heat. Divide the mixture into 8 patties and, cooking 4 at a time, fry for 4–5 mins on each side until crispy and golden. Add another 1 tbsp of oil to the pan for the second batch. Keep warm.

As the röstis cook, bring a large pan of water to the boil then reduce the heat to low. Stir the water to make a whirlpool, then add the remaining eggs, 2 at a time, and poach for 3–4 mins. Remove with a slotted spoon and drain on kitchen roll.

Heat the remaining 1 tbsp oil in a large non-stick pan over a low-medium heat. Fry the cabbage for 4–5 mins, stirring, until lightly charred and crispy. Stir in the beetroot and cook for a further 1 min.

Divide the cabbage and beetroot mixture between 4 plates and stack 2 röstis on each plate. Top each stack with a poached egg and a dollop of the yogurt, or serve it on the side.

Finish with a sprinkling of freshly cracked black pepper before serving.