Potato rösti with poached egg

Peel the potatoes and the onion and grate it. Mix it with the dill, 2 c/s of olive oil and salt.

Drain well to remove excess water.

Form two balls with your hands, squeezing them well so that they continue to release the water inside. Shape them into hamburgers and grill them with a dash of olive oil over medium heat.

Sauté the mushrooms and set aside.

To make the cream cheese, cook the diced potatoes and carrots for 20 minutes.

We put them in the chopper along with the rest of the ingredients and grind it until it has a creamy texture.

Place the potato Rösti on a plate, add 1 c/s of vegan cream cheese, place the mushrooms on top and another layer of cheese.

To make the poached eggs, put a piece of cling film in a glass, grease it with a few drops of oil, add the egg and a pinch of salt. We close it and cook it for 4 minutes.

Place the egg on top of the rest of the preparation and decorate with pumpkin seeds and basil leaves.