Rosti Potato Wedges with Soft Poached Eggs

Crispy grated potato wedges pan-fried in butter and oil, served with perfectly soft poached eggs and seasoned with salt.

Vegetarian Potatoes Breakfast Eggs Brunch

Estimated Nutrition

Calories

364.3

kcal / serving

728.5 kcal total

Carbs

22.9g

per serving

45.8 g total

Fat

26.7g

per serving

53.4 g total

Protein

9.6g

per serving

19.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Butter

piece

Eggs

free-range

NutsSeeds

pinch

Salt

OilsFats

Olive Oil

Vegetables

300

Potato

peeled

Method

Grate the potato into a bowl lined with a tea towel.

Squeeze the tea towel to remove excess liquid and season the potato with salt.

Heat the butter and oil in a pan, add the potato, and press down.

Fry for 4-5 minutes per side until crisp and golden.

Cut the rosti into wedges and place on a plate.

Simmer water and vinegar in a saucepan and create a whirlpool with a spoon.

Crack an egg into the whirlpool and cook for 3-5 minutes until set.

Remove with a slotted spoon and repeat with the second egg.

Serve the poached eggs on top of the potato wedges.