• 400 g cooked potatoes, coarsley grated
  • 150 g cooked carrots, cut into matchsticks
  • 100 g cooked parsnips, cut into matchsticks
  • 5 large British free-range eggs
  • 12.5 g fresh chives, washed and snipped
  • 2 tbsp rapeseed oil
  • 1 tsp white wine vinegar


  1. 1

    Put the grated potatoes in a bowl along with the carrots and parsnips. Mix well and season with freshly ground black pepper. Add 1 egg and half the snipped chives; mix well.

  2. 2

    Using your hands, divide the mixture into 8 portions and form each into flattened patties.

  3. 3

    Heat the oil in a large frying pan over a medium heat. Add the rostis and fry for 3-4 minutes on each side until crisp and golden. Meanwhile, bring a large pan of water to a simmer. Add the white wine vinegar, then crack the 4 remaining eggs into the water, one at a time. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon.

  4. 4

    Serve 2 rostis per person, with a poached egg on top. Garnish with the remaining chives and some black pepper.


    Cook's tip: any leftover cooked veg will work in this as long as you use 400g potato as the base.

Nutritional Details

Each serving provides
  • Energy 1072kj 256kcal 13%
  • Fat 13.2g 19%
  • Saturates 2.5g 13%
  • Sugars 4.6g 5%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

21.2g carbohydrate 4.1g fibre 10.8g protein

Also in these Scrapbooks

Back to top