Crispy Vegan Brunch Rosti with Mushrooms and Spinach

Place the grated potato in a clean tea towel and squeeze firmly over the sink until as much moisture as possible has been removed. Transfer to a bowl, toss with 1 tbsp olive oil, the thyme leaves, and a little salt and pepper, then shape into 2 compact patties.

Heat 2 tbsp olive oil in a non-stick frying pan over low to medium heat. Add the potato patties and cook for 8-10 minutes per side, pressing gently if needed, until crisp, deeply golden, and cooked through.

While the rosti cook, preheat the grill. Mix the remaining 1 tbsp olive oil with the crushed garlic and a little seasoning, then brush it over the portobello mushrooms and tomato halves. Grill for about 8 minutes, or until tender and lightly browned.

Transfer the cooked rosti to a warm plate. Add the spinach to the same frying pan with the nutmeg and cook for 2-3 minutes, stirring, until just wilted. Season to taste.

Divide the rosti between 2 plates. Layer with some wilted spinach, a spoonful of vegan baconnaise, the grilled mushrooms, and the grilled tomato, then finish with the remaining spinach and serve immediately.