Potato Rosti With Poached Egg

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"From one of our national supermarkets and their free monthly magazine July 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (611.5 g)
  • Calories 692.2
  • Total Fat - 36.3 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 244.2 mg
  • Sodium - 662.1 mg
  • Total Carbohydrate - 69.6 g
  • Dietary Fiber - 12.6 g
  • Sugars - 6.9 g
  • Protein - 24.1 g
  • Calcium - 87.9 mg
  • Iron - 3.9 mg
  • Vitamin C - 44.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 100C and line a baking tray with baking paper.

Step 2

Combine the potato and onion in a large bowl and transfer to a colander and using your hands to squeeze as much liquid from the potato mixture as possible and transfer to potato mixture to a medium bowl and stir in the butter and season well.

Step 3

Add enough oil in a large non-stick frying pan to cover the base and place over a medium heat.

Step 4

Spoon two 1/2 cup portions of mixture into the pan and using a spatula to flatten each portion to a 10cm disc and cook for 3 to 4 minutes each side or until golden brown and cooked through.

Step 5

Transfer to a heatproof plate line with paper towel and place in oven keep warm and repeat in 3 more batches with the remaining potato mixture producing 8 rosti.

Step 6

Meanwhile, bring a saucepan of water to a simmer over high heat and add vinegar and crack 1 egg into a small bowl and stir the water to create a whirlpool and pour the egg into the centre and cook, without stirring, for 3 minutes for a runny yolk or until cooked to your liking and using a slotted spoon to transfer to a bowl and repeat with remaining eggs.

Step 7

To make the chive & dill dressing whisk oil, vinegar, mustard, chives, dill and capers in a bowl until combined and season or alternative put all the ingredients into a screw top jar and screw the lid on and shake vigorously to combine.

Step 8

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

Tips & Variations

No special items needed.