A delightful Pesto Prosciutto Rosti Stack perfect for Mother's Day brunch. This recipe uses grated russet potatoes to make crispy rostis, topped with prosciutto, avocado, poached eggs, and fresh pesto. Ideal for those looking for gluten-free and dairy-free options.
1: To make the pesto, add basil, walnuts, ½ tsp salt, and garlic to a food processor and pulse until the basil is finely chopped. Slowly add olive oil until you've reached your desired consistency.
2: To make rosti, grate the potatoes using the coarse side of a cheese grater and squeeze out excess liquid using a dish cloth.
3: In a large bowl, combine the grated potato with parsley, flour, egg, salt, and pepper; mix well until thoroughly combined.
4: Heat avocado oil in a large skillet over medium heat. Form the potato mixture into 3” patties and add them to the hot oil.
5: Cook the rosti undisturbed until golden brown and crispy, then flip to cook the other side and repeat.
6: Remove the rosti from the oil and set them aside on a paper towel-lined plate.
7: To poach eggs, crack them into a ramekin, then strain through a mesh strainer to remove the watery egg white. Return the egg to the ramekin.
8: Boil 4 inches of water in a large pot, add vinegar, stir to create a vortex, and drop the egg in the center. Cook for 2-4 minutes based on yolk preference, then remove with a slotted spoon.
9: To build the rosti stack, start with a rosti, layer with prosciutto, avocado, poached egg, pesto, Aleppo pepper, and flaky sea salt.
