Breakfast Rosti

Grated potato pan-fried until golden and crisp, served topped with fried eggs and fresh chives.

Vegetarian Quick Breakfast Potato Egg

Estimated Nutrition

Calories

645

kcal / serving

645 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

54.5g

per serving

54.5 g total

Protein

15.8g

per serving

15.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range, fried

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

freshly chopped, for garnish

OilsFats

Olive Oil

Vegetables

150

Potato

peeled

Method

Serve the rosti topped with two fried eggs and chopped chives.

Add the remaining 7.5g of butter to the edges and cook for 1 minute.

Flip the rosti and cook for 3 minutes until golden-brown.

Season the potato with salt and pepper in a bowl.

Grate the potato into a clean tea towel and squeeze out all excess liquid.

Fry for 4 minutes and push 7.5g of butter down the edges.

Heat oil in a small frying pan and press the potato into the pan.