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Potato rosti with poached egg

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  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Do brunch like the Swedes, with this golden potato rosti topped with a poached egg, smoked salmon and a fresh and tangy dressing.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Potato rosti with poached egg and avocado

Ingredients

  • 6 large brushed potatoes, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 40g butter, melted
  • Vegetable oil, to shallow-fry
  • 2 tsp white vinegar
  • 4 Coles Australian Free Range Eggs
  • 200g Coles Smoked Salmon
  • 1 avocado, stoned, peeled, thinly sliced
  • 60g pkt Coles Australian Baby Rocket

Chive and dill dressing

  • 1/4 cup (60ml) olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tbs finely chopped chives
  • 1 tbs coarsely chopped dill
  • 1 tbs drained baby capers, coarsely chopped

Nutritional information

Per serve: Energy: 3489kJ/835 Cals (40%), Protein: 31g (62%), Fat: 49g (70%), Sat Fat: 12g (50%), Sodium: 978mg (49%), Carb: 61g (20%), Sugar: 5g (6%), Dietary Fibre: 10g (33%).

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.

Method

  1. Step 1

    Preheat oven to 100°C. Line a baking tray with baking paper. Combine the potato and onion in a large bowl. Transfer to a colander. Use your hands to squeeze as much liquid from the potato mixture as possible. Transfer the potato mixture to a medium bowl. Stir in the butter. Season well.
  2. Step 2

    Add enough oil to a large non-stick frying pan to cover the base. Place over medium heat. Spoon two 1/2-cup portions of mixture into the pan. Use a spatula to flatten each portion to a 10cm disc. Cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a heatproof plate lined with paper towel. Place in the oven to keep warm. Repeat in 3 more batches with the remaining potato mixture.
  3. Step 3

    Meanwhile, bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of 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. Repeat with remaining eggs.
  4. Step 4

    To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.

  5. Step 5

    Divide rosti, salmon, avocado, rocket and poached eggs among serving plates. Drizzle with dressing.

  6. Step 6

    To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.

Potato rosti recipe

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!

Tips for making this recipe for potato rosti

  • 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. 

How to serve this recipe of potato rosti

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. 

Love this recipe?

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.

FAQs

Potato rosti with poached egg

Potato rosti with poached egg
  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Ingredients
  • 6 large brushed potatoes, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 40g butter, melted
  • Vegetable oil, to shallow-fry
  • 2 tsp white vinegar
  • 4 Coles Australian Free Range Eggs
  • 200g Coles Smoked Salmon
  • 1 avocado, stoned, peeled, thinly sliced
  • 60g pkt Coles Australian Baby Rocket

Chive and dill dressing

  • 1/4 cup (60ml) olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tbs finely chopped chives
  • 1 tbs coarsely chopped dill
  • 1 tbs drained baby capers, coarsely chopped
    Description

    Do brunch like the Swedes, with this golden potato rosti topped with a poached egg, smoked salmon and a fresh and tangy dressing.

    Method
    1. Step 1

      Preheat oven to 100°C. Line a baking tray with baking paper. Combine the potato and onion in a large bowl. Transfer to a colander. Use your hands to squeeze as much liquid from the potato mixture as possible. Transfer the potato mixture to a medium bowl. Stir in the butter. Season well.
    2. Step 2

      Add enough oil to a large non-stick frying pan to cover the base. Place over medium heat. Spoon two 1/2-cup portions of mixture into the pan. Use a spatula to flatten each portion to a 10cm disc. Cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a heatproof plate lined with paper towel. Place in the oven to keep warm. Repeat in 3 more batches with the remaining potato mixture.
    3. Step 3

      Meanwhile, bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of 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. Repeat with remaining eggs.
    4. Step 4

      To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.

    5. Step 5

      Divide rosti, salmon, avocado, rocket and poached eggs among serving plates. Drizzle with dressing.

    6. Step 6

      To make chive and dill dressing, whisk oil, vinegar, mustard, chives, dill and caper in a bowl until combined. Season.