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Potato rosti with asparagus, spinach and poached eggs

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Gluten free

Loaded with greens and topped with poached eggs, this potato rosti is a delicious meal any time of the day.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Potato rosti with asparagus, spinach and poached eggs


  • 4 large brushed potatoes, peeled
  • 1 brown onion
  • 40g butter, melted
  • 2 tsp olive oil
  • 2 tsp white vinegar
  • 4 Coles Australian Free Range Eggs
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 60g pkt Coles Australian Baby Spinach
  • 50g marinated goat’s cheese
  • 1 tbs pistachio dukkah
  • 1 lemon, zested

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a box grater to coarsely grate the potatoes and onion. Place in a colander to drain. Use your hands to squeeze the mixture to remove as much liquid as possible. Discard the liquid. Place potato mixture in a large bowl. Add butter. Season. Stir to combine.
  2. Step 2

    Heat the oil in a 22cm (base measurement) non-stick frying pan over medium heat. Spoon the potato mixture evenly over the base of the pan, pressing down firmly with a spatula. Cook for 5 mins or until light golden underneath. Place a plate over the frying pan and carefully invert the pan. Return the pan to the heat and carefully slide the potato mixture, cooked-side up, into the pan. Cook for a further 5-7 mins or until golden brown and cooked through.
  3. Step 3

    Meanwhile, bring a saucepan of water to a simmer over medium-low heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
  4. Step 4

    Place the asparagus in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until bright green. Drain well.
  5. Step 5

    Transfer the rosti in the frying pan to a serving platter. Top with the spinach, asparagus and poached eggs. Sprinkle with goat’s cheese, pistachio dukkah and lemon zest.

Nutrition Information

Per Serve

Energy: 1540kJ/368 Cals (18%)

Protein: 14g (28%)

Fat: 21g (30%)

Sat fat: 8g (33%)

Carb: 27g (9%)

Sugar: 5g (6%)

Fibre: 5g (17%)

Sodium: 244mg (12%)

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