3 large Nadine potatoes, scrubbed
250 g smoked salmon
3 bunches spinach
For the rosti, grate the potatoes with the skins on.
Place in a large bowl and cover with cold water. Allow to soak for 15 minutes. Drain. Repeat but only soak for 5 minutes. Drain.
Place the potatoes in a large tea towel and squeeze out excess water.
Place in a large bowl and season with sea salt and pepper.
Preheat oven to 200 degrees.
Heat oil in a large frypan over a medium heat.
Take a spoonful of potato and place in the pan. Gently press down. Allow to cook on each side for 5-7 minutes or until golden brown.
Place on a baking paper lined oven tray.
Once the mixture has been fried and you have lovely rostis on the tray, pop in the oven for 15 minutes.
In the meantime, place the spinach in a pot of boiling salted water and boil until cooked but not soggy.
Fill a large saucepan with water and 2 tbsp vinegar. Bring to the boil and reduce to a simmer.
Add eggs. Cook for about 4 minutes. If you don't like runny yolks, give them a few more minutes. Remove with a slotted spoon.
Arrange everything on a plate. Rösti, spinach, salmon, hollandaise then the egg.