Potato Rosti Nests with Avocado, Tomatillo and Feta Salsa

Cut the potatoes in half, place them in a pan, and cover with cold, salted water. Bring to a simmer and cook for 5 minutes (they will only be partially cooked), then drain and transfer to a tray to cool.

Preheat the oven to 200°C. Cut 6 strips of baking paper to line a 6-cup Texas muffin tin and brush the tins with a little of the melted butter.

Grate the potatoes and onion. Put into a clean tea towel, then wrap up and squeeze out any excess moisture. Transfer to a large bowl and combine with the lightly beaten egg, flour, salt, and baking powder.

Divide the mix into 6 and press into the lined muffin tins, letting the potato come up high on the sides to form a little nest (the base of a small jar is great for pressing down the mix). Brush the inside with a little butter. Transfer to the oven and cook for 30 minutes or until golden.

Remove from the oven and press down the mix again with a spoon or a jar. The rosti should be golden at the edges. Lower the oven temp to 180°C. Crack an egg into each rosti nest, then season with chilli flakes, salt, and pepper, and return to the oven for 12-15 minutes until just cooked through.

While the rosti bakes, combine the white beans in a bowl with the tomatillo salsa, spring onions, chilli, avocado, and most of the feta. Season to taste and add a little more salsa if required.

To serve, place each rosti onto a plate and spoon over a little of the avocado bean salsa, then scatter over the remaining feta.