Potato rosti with poached eggs and chilli relish

  • 15 mins cooking
  • Serves 4
  • Print
For a delicious breakfast with a difference, make like the good farmers of the Swiss canton of Berg and sit down to crisp potato rosti. Topped with poached eggs and chilli relish, they're a spicy, savoury delight that will definitely keep you going until lunch.
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Potato rosti with poached eggs and chilli relish
  • 2 medium potatoes (400g), peeled, grated coarsely
  • 1/2 teaspoon salt
  • 40 gram butter
  • 1/4 cup (60ml) white vinegar
  • 4 eggs
  • 1/3 cup (80ml) sweet chilli relish


Potato rosti with poached eggs and chilli relish
  • 1
    Combine potato and salt in medium bowl; squeeze out excess liquid.
  • 2
    Melt half of the butter in medium non-stick frying pan. Spread potato over pan, flatten. Cook, uncovered, over medium heat until golden underneath; invert onto plate.
  • 3
    Melt remaining butter in same pan, carefully slide potato rosti back into pan, uncooked-side down. Cook, uncovered, until browned lightly.
  • 4
    Meanwhile, fill deep frying pan with 10cm water, add vinegar; bring to the boil.
  • 5
    Crack one egg into a cup, pour egg carefully into boiling water; repeat with remaining eggs. Lower heat to a gentle simmer; cook eggs, uncovered, about 4 minutes or until cooked as desired. Remove eggs, one at a time, using a slotted spoon; drain on a plate lined with absorbent paper.
  • 6
    Cut rosti into quarters; serve topped with eggs and relish.

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