Crispy, crunchy potato rosti

Perfect for breakfast, lunch or dinner!

What I love so much about potato rosti is just how versatile they are! They are the perfect little vessel for just about anything. Whether you're using them as a fancy hash brown in your big breakfast, serving them up as a crispy side with a roast dinner, or slathering them with garlic confit for the ultimate snack.

They are golden and crispy on the outside and pillowy and soft in the middle. They are also made with such few ingredients and a great way to use up any old potatoes that have crept to the back of your pantry.

While everyone has their own way of making potato rosti, this is my mum’s way! She seasons them a little with garlic and onion powder and uses egg whites to bind everything together. As opposed to the more common way of frying them in ghee or butter, we fry them in olive oil (no surprised there right!) Not only does it make the rosti extra golden and crunchy, it also creates a beautiful flavour on the crust.

I love to top my rosti with dollops of creme fraiche and some salmon roe but I also can’t go past throwing a fried egg on top.

I’m also going to try to get a little more consistent with my posting! Every Monday, I will be sharing new recipes that have been uploaded to my website. Wednesday is for my one pan series exclusive for my substack subscribers and Friday will be my weekly meal plan round up! I am notoriously bad at sticking to a schedule but I am going to do my best! Let’s see how we go…

And if you haven’t already, make sure you grab a copy of my cookbook! It’s officially out in the world and it’s packed with the kind of food that makes you want to gather around the table that is comforting, bold, full of garlic and olive oil, and perfect for everyday cooking.

Let me know if you make these rosti!! They will not disappoint. Catch you on Wednesday!

What’s Cooking This Week

Potato rosti is the kind of recipe that proves just how magical simple ingredients can be. Crispy on the outside, soft in the centre, and golden all over! It’s basically a giant hash brown, and my family has been making them this way for as long as I can remember. While the base is humble, the topping possibilities are endless.