Every once in a while you need a serious breakfast treat: this crispy potato rosti with cheesy eggs will tick that very box. This is an ideal brunch dish that you can rustle up at the weekends for that someone special. Or, y’know, yourself.
Like all our recipes, it features just 7 ingredients, and can be made by home cooks of all standards with our simple step-by-step process.
Super easy cooking with spectacularly tasty results. Give these crunchy rostis a whirl, you will be blown away by the flavours.
Potato Rosti With Cheesy Eggs: Ingredients
- Potato
- Eggs
- Kale
- Onions
- Chorizo
- Cheddar cheese
- Rosemary
Either the pre-sliced chorizo or a whole sausage that you’ve diced up will work for this. If you can’t find kale, then baby spinach would also be fine.
Peel the potatoes and then grate them using the largest side of the grater.
Chances are the potatoes will contain lots of moisture, so pad it out of them and strain as much water off as you can using a paper kitchen towel.
Heat a large frying pan and fry off the onions and rosemary in a little olive oil over a medium heat.
Add in the chorizo.
At this stage the flavours wafting through the kitchen should have most of the house drooling.
After a couple of minutes when everything is soft, add in the kale. You can remove the pan from the heat straight away.
In a large bowl mix the potatoes with the mix from the pan. Season with salt and pepper and give it all a good mix!
Shape them into little patties using your hands on a chopping board. You can make them as big or as small as you want.
Fry the rosti in a frying pan over a medium heat in some olive oil. The key here is to control the heat. You want the rosti to slowly brown on the outside while cooking through to the middle.
After about 5 minutes (have a little peak underneath every few minutes) flip them over and cook for the same amount of time on the other side.
While the potatoes finish cooking, whisk the eggs together with a little salt and pepper.
Remove the rosti from the pan and let them cool down on some paper towel. The chorizo will have released a lot of oil so this is crucial to them not being super greasy.
Add a little butter to the pan where the potatoes had been cooking.
Add in the eggs and cook them for 30 seconds over a high heat and keep them moving using a spatula.
At the last minute, add in the grated cheese. You really want to remove the eggs from the heat as quickly as possible as there is nothing worse than dry overcooked eggs.
As soon as you tuck into this rosti with cheesy eggs, you’ll know you are in for the treat of a lifetime.
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