Do brunch like the Swedes, with this golden potato rosti topped with a poached egg, smoked salmon and a fresh and tangy dressing.
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To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.
Divide rosti, salmon, avocado, rocket and poached eggs among serving plates. Drizzle with dressing.
Thank you Switzerland for giving us the rosti! Rosti is a crispy potato dish that’s brilliant for breakfast, brunch, picnics or just satisfying those potato cravings. To make rosti, grated potato is pressed gently into a medium-sized pan with butter, allowing the potato to go golden and crispy while the inside is soft with a tiny bit of bite. The recipe below is one way you can make a potato rosti breakfast. In this recipe potato rosti is served with smoked salmon, a poached egg and a chive and dill dressing. Yum!
If you can’t find brushed potatoes, any variety will work just as great. This makes rosti a good dish to make when you want to use up leftover potatoes.
To help the rosti hold its shape, don’t rinse the potato after you’ve grated it, as this removes the starch that helps it bind together.
To achieve maximum crispiness, follow the recipe’s directions for the amount of butter and oil to add to the pan, instead of cutting down on these. And try to squeeze as much liquid out of the grated potatoes as you can.
Rosti cooks best when you use an oil and butter combo, to infuse as much flavour and also ensure that golden crunch.
To get that fluffy centre, avoid packing down the grated potato tightly into the frying pan – just scatter and shape very lightly.
Rosti is the ultimate hearty breakfast food. Assemble a stack with smoked salmon, fried egg and avocado slices; use rosti to replace the English muffin in eggs benedict, or serve it as part of a buffet-style breakfast spread with bacon and eggs to get those vacation vibes going. The dish also goes well with grated cheese, pan-fried onions or creamy mushrooms. Besides breakfast, you can serve it as a side with schnitzels or roast meat. It is a quick-to-make, stove-top potato dish that is handy to keep in your back pocket for dinner parties, indulgent weeknight meals and festive celebrations.
Once you make rosti, you’ll keep coming back to it whenever you need to elevate any meal up a notch. For a variation on this version of potato rosti and smoked salmon, try Michael Weldon’s potato rosti with hot-smoked salmon. Don’t miss this rösti with horseradish mascarpone cream recipe for inspiration on how to make the humble rosti into an elegant dish in its own right. You can also make rosti using sweet potato, like in this recipe for sweet potato rosti with roast tomatoes.
Do brunch like the Swedes, with this golden potato rosti topped with a poached egg, smoked salmon and a fresh and tangy dressing.
To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.
Divide rosti, salmon, avocado, rocket and poached eggs among serving plates. Drizzle with dressing.