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Potato Rosti with Smoked Salmon and Poached Eggs

These rostis make a delightfully different breakfast that’s sure to boost your energy for the day ahead. Served with a little salmon and a poached egg, it’s a real feast!

Cook’s tip: make the rostis in advance and reheat in the oven or frying pan when needed.

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  • Cooking time:
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What you'll need

  • 600g organic potatoes, coarsely grated
  • 1tbsp plain flour
  • 100g smoked salmon
  • 4 spring onions, thinly sliced
  • 2 free range eggs
  • 1tbsp chopped chives
  • 2tbsp oil for frying

Products used

How to make

  1. Place the grated potatoes in a clean dry tea towel and squeeze out the excess liquid, transfer to a large bowl and mix in the flour and half the spring onions, season well.
  2. Divide into 6 and shape into flat patties.
  3. Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 minutes each side until golden, repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 minutes.
  4. Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with remaining spring onions and chives to serve.

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