Recipes Savoury Recipes

Veg Rosti

A rosti is a Swiss dish consisting mostly of potatoes. Aka a dish you know I am going to love. This is a delicious vegetable heavy take on a rosti, that I cooked on one meatless Monday. The mixture of potatoes and carrots actually just makes it taste like a sweet potato hash which is brilliant in my book. Combine it with the perfect poached egg and you’ll be in heaven! 

Veg Rosti
veg rosti - yolk porn

Veg Rosti
Serves 4
Print
1269 calories
156 g
795 g
48 g
60 g
16 g
1378 g
920 g
21 g
0 g
29 g
Nutrition Facts
Serving Size
1378g
Servings
4
Amount Per Serving
Calories 1269
Calories from Fat 430
% Daily Value *
Total Fat 48g
74%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 21g
Cholesterol 795mg
265%
Sodium 920mg
38%
Total Carbohydrates 156g
52%
Dietary Fiber 22g
90%
Sugars 21g
Protein 60g
Vitamin A
981%
Vitamin C
192%
Calcium
61%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 600 g potatoes
  2. 3 large carrots
  3. 1/2 teaspoon of Dijon mustard
  4. juice of 1/2 a lemon
  5. rapeseed oil
  6. olive oil
  7. 100 g frozen peas
  8. 100 g baby spinach
  9. 4 large eggs
  10. dash of vinegar
  11. 100 g ricotta
  12. salt and pepper to taste
Instructions
  1. Preheat the oven to 350 F (180 C).
  2. Peel your potatoes and carrots and then grate them into thin ribbons. Add them into a large bowl and toss with a pinch of salt. Let it sit out on the side for 5 minutes.
  3. In a small jug, mix the mustard, the juice of the 1/2 lemon, a hearty glug of olive oil, and a bit of salt and pepper.
  4. Squeeze the shredded potatoes hard over a colander. Lots of water should come out. Then toss the potatoes and carrots with a bit of rapeseed oil, salt and pepper. Spread it over an oiled baking tray and roast for about 35 minutes. It should be golden brown on the top and crispy around the edges.
  5. Blanch your peas and then add them to the jug with the mustard-lemon juice mixture.
  6. Right as the rosti is finished cooking poach your eggs. I put a splash of vinegar into the water when I poach eggs. Poach them to your liking and then remove them with a slotted spoon to drain them of all the water.
  7. Remove your rosti from the oven and allow it to cool slightly.
  8. Toss your spinach in a bowl with the jug of mustard, lemon juice and peas.
  9. Add the spinach-pea mixture to the top of the rosti. Then scatter some ricotta over top, before finishing with the poached eggs on top of it all.
Adapted from Jamie Oliver
beta
calories
1269
fat
48g
protein
60g
carbs
156g
more
Adapted from Jamie Oliver
Rhyme & Ribbons http://rhymeandribbons.com/
  rosti from above side view of rostirosti at home

Have you ever made a rosti? How do you feel about poaching eggs at home? 

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  • Yum. This sounds delish – minus the egg – I just can’t do drippy eggs!

  • I’ve never made rosti before but I have no idea why – this looks seriously delicious! I love how veg heavy you made it! So up my alley! Yum! X

  • Looks amazing but sadly I still fail at poached eggs πŸ™‚

    • My only poached egg tips are to use the freshest eggs possible, put a tiny splash of vinegar in your water and use a whisk to create a good whirlpool before you tip the egg in. Other than that it’s just luck I think! x

  • I loooove rosti! My mum used to cook a huge batch to have with roast chicken on Sunday evenings (she might even have roasted the chicken on TOP of the rosti? but I can’t remember if that’s right or not!)

    It’s one of my fave ways to cook potatoes πŸ™‚ hadn’t thought of having it as a main meal though! Adding it to my list for this week πŸ™‚ xx

    Little Miss Katy | UK Lifestyle Blog

  • Sarah

    This looks so good!

  • That looks so good, I am serioulsy hungry now and it’s only 10.30! x

  • My husband is Swiss so I really like rosti, nice to see your vegetable heavy alternative

    Suze | LuxuryColumnist

  • Rosti is great, but it couldn’t not be with all those potatoes. I’ve noticed that I’ve been reading a ricotta heavy selection of food blogs over the last two days. Must be the new in thing!

    • Eat ricotta- eat all the ricotta. I love using it and have a few favourite recipes with it in there (this ricotta stuffed chicken is my personal fav http://rhymeandribbons.com/2014/08/ricotta-stuffed-chicken.html) But lately when I’ve gone to my local Sainso’s the ricotta has been all bought up! Someone famous must have posted a recipe about it lately. Overtime Jamie Oliver writes something new that ingredient disappears from the world briefly due to it being snapped up by people who can do their shopping in the daytime…. xx

  • Bookmarking!! I love making rostis for lunch (actually, I have forgotten to recently, so thanks for the reminder!) but I love the more veg-heavy take on this… mine are always just cheese, egg, and potato. Looks like perfection.

  • When I was little I would only eat my eggs poached, I blame this on my grandma for always making them for me this way and spoiling me. This dish looks delicious!

  • Aah, rΓΆsti. I’m going to be eating SO MUCH of that from next month!

  • I seriously love anything topped off with a poached egg! I’m terrible at poaching them myself, but whenever they’re on the menu I’ll eat them!

    • Poached eggs are my ultimate luxury brunch/breakfast item. Them along with french toast… Mmm…. xx

  • ahhh I loooove Rosti. Whenever we don’t know what to have for dinner we fall back on rosti a lot. We like putting bacon onions and peppers in ours.

  • I’m drooling all over my keyboard now. Thanks a lot.

  • Oh god I love a rosti!!

  • Wow this sounds good! x

  • I love rostis! We make carrot potato rostis often!

  • Yum, that looks delicious! I absolutely adore rosti (potatoes, cheese – what’s not to like?!), and this veggie version looks the perfect meatless Monday meal! xxx

  • Poached eggs are sooo good! I do it whenever I get bored of standard fried or boiled eggs. Always a treat. I love how cooking something differently can completely change the way it’s appreciated. πŸ™‚

    • So true! Poached eggs are the ultimate breakfast treat in my mind! Well them and french toast. xx

  • Thank you for the recipe. This dish looks really delicious with the poached egg. I love potatoes too. I will try this recipe soon.

  • So tasty!! Poached eggs are my favourite but i’ve never tried making rosti (I will now!) X

    • If you have poached eggs down then you’ll nail the recipe – that’s the trickiest part! x

  • YUMMM!! You know I had not heard of a Rosti before having one here in Korea? I happen to love potatoes with my eggs so it’s become a favorite brunch item! You’re poached egg looks like perfection too πŸ™‚

  • Looks amazing! I have never made but it’s on my list to try your recipe! Thanks for linking up to Pretty Pintastic Party, where every post gets pinned! Sarah, Sarah Sofia Productions

  • Cake & Whisky

    LOVE rosti (my boyfriend basically survived on this alone when he lived in Switzerland for a year!). And I’m TERRIFIED of cooking poached eggs at home (so I’ll add it immediately to my 25 before 25 list and give it a go ASAP!)

    Sandra x
    https://cakeandwhisky.wordpress.com

    • I still make a bad poached egg sometimes. People who can do them perfectly every time are domestic gods in my eyes. Using the freshest eggs possible helps, and using a whisk not a spoon to make the vortex in the water before tipping the egg in. That’s all I got, really! Best of luck – you can do it! x

  • You know what – I have never had a poached egg! Will have to try it!