- Put the potatoes and courgettes into a clean tea towel. Scrunch it up and squeeze out all the excess moisture. Chuck the vegetables into a mixing bowl and add the chives, zaatar, Grana Padano, flour, baking powder, 1 egg and a good pinch of salt and pepper. Mix well and divide into four and form into balls with your hands.
- Heat half the oil in a large non-stick pan over a hight heat. Put the balls into the pan and squish them down with a spatula so they are about 6-8cm wide. Cook for 4-5 minutes until really golden. Turn, reduce the heat to medium-low and cook for another 4-5 minutes until golden and cooked through. They can take the heat, but if at any point they look like they are colouring too fast, reduce it a little. If your pan is too small, just cook them two at a time.
- Meanwhile, poach the eggs in a pan of simmering water with a slosh of white wine vinegar to help them set.
- Put the sour cream into a mixing bowl and add the smoked paprika and a pinch of salt.
- To serve, divide the rosti between two serving plates and top with the sour cream. Place a poached egg on each one and garnish with plenty of zaatar.
230g white potatoes, course grated
230g courgettes, course grated
A handful of finely chopped chives
1 tbsp zaatar, plus extra for serving
30g Grana Padano, fine grated
2 tbsp plain flour
½ tsp baking powder
2 tbsp ground nut oil
100g sour cream
1 tsp smoked paprika
Salt and pepper