toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
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
26.2
g
per serving
26.2 g total
Fat
54.5
g
per serving
54.5 g total
Protein
15.8
g
per serving
15.8 g total
Cook Time
10
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
15
g
Butter
2
piece
Eggs
free-range, fried
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Chives
freshly chopped, for garnish
OilsFats
30
ml
Olive Oil
Vegetables
150
g
Potato
peeled
Method
1
Grate the potato into a clean tea towel and squeeze out all excess liquid.
2
Season the potato with salt and pepper in a bowl.
3
Heat oil in a small frying pan and press the potato into the pan.
4
Fry for 4 minutes and push 7.5g of butter down the edges.
5
Flip the rosti and cook for 3 minutes until golden-brown.
6
Add the remaining 7.5g of butter to the edges and cook for 1 minute.
7
Serve the rosti topped with two fried eggs and chopped chives.