Rosti Potato with Fried Egg and Brie

Crispy grated potato pancake topped with a fresh herb salad, a fried egg, and creamy Brie cheese.

Vegetarian Quick Breakfast Potato

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

29.8g

per serving

29.8 g total

Fat

78.1g

per serving

78.1 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, fried

Brie

chopped

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Basil

fresh

handful

Flat leaf Parsley

fresh

pinch

Chive

chopped

OilsFats

Olive Oil

for frying the rosti

Olive Oil

for the salad dressing

Vegetables

piece

Potato

peeled and grated

Method

Scatter 75g of Brie around the plate and garnish with chives.

Squeeze excess moisture from the grated potato using a clean tea towel.

Heat 30ml olive oil in a pan and add the potato.

Season the potato and fry for 4 minutes.

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

Mix herbs, lemon juice, and 15ml olive oil in a bowl.

Season the herbs and stir to coat.

Place the rosti on a plate and top with herb salad and the fried egg.