Rosti stack with ricotta pea smash

Treat yourself to a cafe-style breakfast in bed with these easy potato rosti. Topped with a creamy ricotta and pea smash, crispy prosciutto and broad beans, it's sure to keep you full for hours!

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


Rosti stack
  • 3 large potatoes, peeled, grated
  • 60 gram butter, melted
  • 1 tablespoon chives, chopped
  • 2 tablespoon olive oil
Ricotta pea smash
  • 1 cup frozen peas, thawed
  • 3/4 cup ricotta
  • 2 tablespoon milk
  • 2 tablespoon mint, finely chopped
  • 1 teaspoon lemon zest, finely grated
  • 1/4 teaspoon chili flakes
  • crispy prosciutto, blanched broad beans and micro mint leaves, to serve


Rosti stack with ricotta pea smash
  • 1
    Squeeze excess liquid of potatoes. Transfer to a large bowl with butter and chopped chives. Season and mix well. Divide mixture into eight.
  • 2
    Heat olive oil in a large frying pan on medium. Place each portion of potato mixture into pan, pressing down firmly to flatten. Cook for 4-5 minutes, each side, until golden brown. Drain on a paper towel.
  • 3
    Meanwhile to make ricotta pea smash; in a bowl mash frozen peas using the back of a fork. Stir through ricotta, milk, mint, lemon zest and chilli flakes. Season to taste.
  • 4
    Stack two rosti on top of each other and serve dolloped with ricotta smash, crispy proscuitto, blanched broad beans and micro mint leaves.

More From Women's Weekly Food