Oven-baked rösti with breakfast beans

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Oven-baked rösti with breakfast beans
  • 1 (250g) small kumara, grated coarsely
  • 1 (200g) medium potato, grated coarsely
  • 1 teaspoon coarse cooking salt
  • 1 egg
  • 2 tablespoon self-raising flour
  • 1 (100g) small red onion, chopped finely
  • 1 tablespoon vegetable oil
  • 1 tablespoon oil
  • 1 (150g) medium brown onion, sliced thinly
  • 2 clove garlic, crushed
  • 400 gram canned diced tomatoes, undrained
  • 1/4 cup (60ml) water
  • 400 gram canned cannellini beans, rinsed, drained
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped


Oven-baked rösti with breakfast beans
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Meanwhile, to make breakfast beans: In a large saucepan, heat oil over medium heat, add onion and garlic, cook, stirring, for about 2-3 minutes, or until onion softens. Stir in tomatoes, water and beans; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes, or until mixture thickens. Remove from heat; stir in parsley.
  • 3
    In a medium bowl, combine kumara, potato and salt; stand for 5 minutes; squeeze out liquid.
  • 4
    In a medium bowl, whisk egg; whisk in flour. Stir in onion and kumara mixture.
  • 5
    Meanwhile, to make rösti: In a large ovenproof frying pan, heat oil over medium heat; add kumara mixture, press down firmly. Cook rösti for about 3 minutes, or until browned lightly.
  • 6
    Transfer pan to oven; bake, uncovered, for about 20 minutes, or until browned.
  • 7
    Turn rösti onto chopping board, cut into eight wedges; serve with beans.


If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven.

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