Breakfast rosti stacks with sausage and smoky butter beans
Serves: 4 generously
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Breakfast rosti stacks with sausage and smoky butter beans
Recipe by Gaz Oakley
‘A great alternative to a full English at the weekend, this warming brekkie will set you up for the day,' says chef Gaz Oakley. 'Mix and match the ingredients with any of your regular breakfast faves, adding fried mushrooms or even some plant-based bacon.’
Serves: 4 generously
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
696Kcal
Fat
33gr
Saturates
7gr
Carbs
71gr
Sugars
13gr
Fibre
15gr
Protein
22gr
Salt
2.4gr
Gaz Oakley
Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes
Gaz Oakley
Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes
Ingredients
- 8 vegan sausages* (frozen or chilled)
- 4 tomatoes, halved
- 2 tbsp olive oil
For the rosti
- 3 large Maris Piper potatoes (about 600g), peeled
- 3 spring onions, finely chopped
- 4 tbsp plain flour*
- 1 tbsp chia seeds
- 2 tbsp extra virgin olive oil, plus extra to fry the rosti
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp sea salt flakes
- 1 tsp cracked black pepper
For the smoky butter beans
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 1 tbsp caster sugar
- 1 tbsp white wine vinegar
- 1 x 400g tin butter beans, rinsed and drained
To serve
- 1 tbsp olive oil
- 1 x 260g pack young spinach
- 2 tbsp mixed seeds, toasted
- finely chopped chives
Step by step
Get ahead
Prep the rosti to the end of step 3 the night before and cook the smoky beans. Cool, cover and chill (separately). The rostis will need 15-20 minutes in the oven to fully heat through and crisp up.
- Grate the potatoes into a clean tea towel, pick up the corners, then, over the sink, wring and squeeze the liquid out of the potatoes. Tip them into a mixing bowl, add the rest of the rosti ingredients, then combine well.
- Form the mixture into four 1cm-thick patty shapes (about 11cm diameter), then place them onto a lined baking tray.
- Place a large non-stick frying pan over a medium heat, then add a little olive oil; when the pan is hot, fry the rosti patties, two at a time, for 3-4 minutes on each side, adding more oil as necessary. Once golden, remove them from the pan and return them to the baking tray.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the sausages and tomatoes on another baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with some seasoning. Bake in the hot oven for 15 minutes. Add the tray of rostis to the lower shelf and cook everything for a final 10 minutes.
- Meanwhile, for the beans, gently cook the garlic and paprika in the olive oil for a minute in a small-medium pan. Stir in the tomato purée, then add the chopped tomatoes, sugar, vinegar, and some seasoning. Bring to a simmer, then stir in the butter beans. Let the beans bubble away gently for 15 minutes, stirring often, until the sauce has thickened.
- When everything is nearly ready, heat 1 tablespoon of oil in a large pan over a high heat. Pile in the spinach, adding a pinch of salt, cover with a lid and leave to wilt, stirring once or twice.
-
To serve up, I make a big stack: rosti first then sautéed spinach, sausages cut in half lengthways, plenty of beans, and a couple of roasted tomatoes. Garnish with a sprinkle of mixed seeds and some chopped chives.
*Use gluten-free sausages and buckwheat flour instead of regular plain flour, if required.
