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Rosti Potato with Fried Egg and Brie

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

VegetarianQuickBreakfastPotato

Estimated Nutrition

Per Serving Total
Calories 915.2 kcals 915.2 kcals
Carbohydrates 29.8 grams 29.8 grams
Fat 78.1 grams 78.1 grams
Protein 28.4 grams 28.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range, fried
75
g
Brie
chopped
Fruits
0.5
piece
Lemon
juice only
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Basil
fresh
1
handful
Flat leaf Parsley
fresh
1
pinch
Chives
chopped
OilsFats
30
ml
Olive Oil
for frying the rosti
15
ml
Olive Oil
for the salad dressing
Vegetables
1
piece
Potato
peeled and grated

Steps

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