Homemade Rosti with Egg and Spinach


  1. 500g Potatoes, shredded
  2. 25g Butter
  3. 2 Eggs
  4. 2 slices of Ham
  5. Salt
  6. Pepper



Grate the potatoes using a box grater and place on a clean tea towel. Wrapping them in a towel, squeeze out all the excess moisture, then transfer to the bowl and season to taste with salt and pepper.

Melt the butter in a large nonstick frying pan. Divide the potato mixture into quarters and form each into a 10 cm cake. Add to the pan and cook over medium heat for 5-6 mins on each side or until lightly golden and cooked through.

Meanwhile, poach or fry the eggs, Serve 2 rostis per person, topped with an egg, with a slice of ham, some spinach and tomatoes.

If you would like sweet potato rosti with egg and spinach, grate 250g of sweet potatoes and 250g potatoes and mix together. Cook as above. Serve 2 rostis per person, topped with an egg and a small handful of baby spinach.