Cheesy potato rosti with fried eggs
Crisp golden grated potato with melted cheese, topped with runny fried eggs. A proper brunch plate.
- Time35 min
- LevelMedium
- Costabout £1.35 a head
Ingredients
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Method
- 1
Grate the potatoes with the skin on. Squeeze them hard in a clean tea towel to remove as much water as you can.
- 2
Mix the potato with the cheddar and a good pinch of salt and pepper.
- 3
Heat half the butter and the oil in a non stick frying pan over a medium heat. Press in the potato to make one flat cake.
- 4
Cook for 10 minutes until golden underneath. Slide it onto a plate, add the rest of the butter to the pan and flip the rosti back in. Cook for 8 more minutes.
18 min - 5
Fry the eggs in a second pan until the whites are set and the yolks are still runny.
- 6
Cut the rosti into wedges, top with the eggs and sprinkle over the chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.