Welcome back to Tuesday's recipe series, where each week I share a new recipe, which you can download for free. When there is a collection on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. Today's recipe is a rosti with sausage and vegetables.
If you've been following along with this recipe series, you might have noticed that in our household, we really like to eat quiches, pies, slices - anything in a round dish! Why? Because these meals are SO easy! They are usually my Monday night meal because I'll still be recovering from a busy weekend (like the one we've just spent...whose idea was it to do another bedroom makeover?) and I like to throw together something super-quick! So Monday meals for the month will vary between:
- zucchini slice (I love this recipe)
- rosti
Are you starting to get the idea of how I meal plan for the month? Nothing is too complicated, and we do have recipes on repeat. But that is because I know they taste good, are healthy, can be easily varied (e.g. I discovered the other night that our pea and bacon quiche is amazing with zucchini and feta), and are family favourites - so no arguments from a sometimes-fussy 4 year old.
Today's rosti recipe uses potatoes to line the base of the dish, then you just pour the other ingredients on top. Serve with a simple salad of zucchini/cucumber ribbons and some lemon, and you have a delicious meal prepared in no time - which is how cooking on weeknights should be done in my book! Hope you enjoy it :)
Rosti with sausage and vegetables
Ingredients
3 large potatoes
1 onion
1 zucchini
5 sausages
4 eggs
1 cup milk
1 cup grated cheddar cheese
2 tbs olive oil
Salt & pepper
Method
Preheat the oven to 220º C
To make the potato base, grate 3 large potatoes and press the mixture into the bottom of a pie dish (this will need to be lined if it is not silicone)
Sprinkle the potatoes with salt and drizzle with 1tbs of olive oil. Bake in the oven for 15 minutes
Grate the onion and zucchini (or blitz in a food processor)
Heat 1 tbsp olive oil in a pan and sauté zucchini and onion for approx 3 minutes
Remove skin from sausages (do this easily by scoring the length of the sausage and pushing the meat out) and add the meat to the pan. Break apart with a spoon and cook until brown
While the sausage is cooking, whisk eggs, milk and cheese in a separate bowl, and season to taste
Add cooked meat and vegetable mix over the potato base. Pour egg and cheese mixture evenly over the top
Bake in the oven for 25 minutes, then allow to cool slightly before serving with a simple salad
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