Name: Potato Rosti Florentine
Prep time: 15 min
Cook time: 10 min
Ingredients: 700g potatoes, peeled and grated; 1 egg, lightly beaten; 1/4 cup plain flour; 25g Perfect Italiano Parmesan, grated; 2 tablespoons chopped fresh flat leaf parsley; salt and freshly ground black pepper, to taste; 40g butter; 150g Perfect Italiano Mozzarella; 1 clove garlic, crushed; 150g baby spinach leaves; 6 poached eggs; freshly ground black pepper, extra, to taste

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Combine potato, egg, flour, grated Perfect Italiano Parmesan, parsley and seasonings.
Form mixture into 6 patties.
Melt butter in a non stick frypan and cook patties until crisp and golden.
Top each rosti with a slice of Perfect Italiano Mozzarella, cover and cook until Mozzarella begins to melt.
Place rosti onto warm serving plates.
Add garlic and spinach to frypan and cook for 30 seconds until wilted. Season to taste.
To serve, top each rosti with wilted spinach, a poached egg and season with black pepper.

Combine potato, egg, flour, grated Perfect Italiano Parmesan, parsley and seasonings.
Form mixture into 6 patties.
Melt butter in a non stick frypan and cook patties until crisp and golden.
Top each rosti with a slice of Perfect Italiano Mozzarella, cover and cook until Mozzarella begins to melt.
Place rosti onto warm serving plates.
Add garlic and spinach to frypan and cook for 30 seconds until wilted. Season to taste.
To serve, top each rosti with wilted spinach, a poached egg and season with black pepper.

Combine potato, egg, flour, grated Perfect Italiano Parmesan, parsley and seasonings.
Form mixture into 6 patties.
Melt butter in a non stick frypan and cook patties until crisp and golden.
Top each rosti with a slice of Perfect Italiano Mozzarella, cover and cook until Mozzarella begins to melt.
Place rosti onto warm serving plates.
Add garlic and spinach to frypan and cook for 30 seconds until wilted. Season to taste.
To serve, top each rosti with wilted spinach, a poached egg and season with black pepper.