This delicious Potato Rosti recipe by James Martin is a simple and quick meal, perfect for breakfast or brunch. With crispy, golden röstis, creamy crème fraîche, smoky bacon, and a fried egg, it’s an easy dish that uses everyday ingredients and delivers big flavor. A hearty and satisfying way to start the day!
Ingredients Needed
- 4 medium potatoes, peeled
- 2 tart green apples (e.g., Granny Smith), peeled, cored
- 75g (2½oz) crème fraîche
- 4 free-range eggs
- 4 free-range egg yolks
- 2 tbsp (30ml) vegetable oil
- 50g (1¾oz) butter
- 12 thick slices smoked back bacon
- Salt and freshly ground black pepper
How To Make Potato Rosti
- Preheat the grill: Set it to its highest setting.
- Prepare the potatoes and apples: Grate the potatoes onto a clean tea towel, then grate the apples on top. Wrap them in the tea towel and wring out excess water.
- Mix the rösti base: Add the potato and apple mixture to a large bowl. Stir in the crème fraîche and egg yolks until combined. Season with salt and pepper.
- Heat the pan: Add 1 tbsp (15ml) vegetable oil and a knob of butter to a large frying pan over medium heat.
- Shape the röstis: Place four 7.5cm (3in) metal chefs’ rings in the pan. Spoon the rösti mixture into the rings, pressing down firmly.
- Cook the first side: Fry the röstis for 2–3 minutes or until golden brown, pressing down occasionally
- Flip and finish cooking: Remove the rings, flip the röstis, and fry the other side for 4–5 minutes until golden and cooked through. Keep warm.
- Grill the bacon: Place the bacon on a baking tray and grill for 3–4 minutes until crisp and golden.
- Cook the eggs: Add the remaining oil and butter to the frying pan. Return the chefs’ rings, crack an egg into each ring, and fry for 1 minute. Remove the rings, baste the eggs with buttery oil, and cook for another 1–2 minutes to your liking.
- Assemble and serve: Place one rösti on each plate, top with bacon slices, and finish with a fried egg.
Recipe Tips
- Grate potatoes and apples finely: This helps the röstis cook evenly and become crispy. The finer the grate, the better the texture.
- Wring out the mixture well: Removing excess moisture from the potatoes and apples is key to getting golden, crispy röstis instead of soggy ones.
- Don’t overcrowd the pan: Cook the röstis in batches to avoid them sticking together. Give them enough space to fry properly.
- Baste the eggs with butter: For the perfect fried egg, spoon the hot butter over the egg while it cooks to get crispy edges and a rich flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Potato Rosti cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Freeze: If you want to freeze the röstis, allow them to cool completely, then wrap them tightly in plastic wrap or foil. Store in an airtight container or freezer bag for up to 1 month. Thaw the röstis in the fridge overnight before reheating.
- Reheat: Heat a little oil or butter in a frying pan over medium heat. Place the röstis in the pan and cook for 3–4 minutes on each side, pressing down gently until heated through and crispy.
Nutrition Facts
Serving Size: 1 piece (about 1/4 of the recipe)
- Calories: 296
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 507mg
- Total Carbohydrate: 27g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 11g
Try More James Martin Recipes:
- James Martin Meat And Potato Pie
- James Martin Lemon Curd Roulade
- James Martin Minestrone Soup
- James Martin Rhubarb Crumble
James Martin Potato Rosti
Description
This delicious Potato Rosti recipe by James Martin is a simple and quick meal, perfect for breakfast or brunch. With crispy, golden röstis, creamy crème fraîche, smoky bacon, and a fried egg, it’s an easy dish that uses everyday ingredients and delivers big flavor. A hearty and satisfying way to start the day!
Ingredients
Instructions
- Preheat the grill: Set it to its highest setting.
- Prepare the potatoes and apples: Grate the potatoes onto a clean tea towel, then grate the apples on top. Wrap them in the tea towel and wring out excess water.
- Mix the rösti base: Add the potato and apple mixture to a large bowl. Stir in the crème fraîche and egg yolks until combined. Season with salt and pepper.
- Heat the pan: Add 1 tbsp (15ml) vegetable oil and a knob of butter to a large frying pan over medium heat.
- Shape the röstis: Place four 7.5cm (3in) metal chefs’ rings in the pan. Spoon the rösti mixture into the rings, pressing down firmly.
- Cook the first side: Fry the röstis for 2–3 minutes or until golden brown, pressing down occasionally
- Flip and finish cooking: Remove the rings, flip the röstis, and fry the other side for 4–5 minutes until golden and cooked through. Keep warm.
- Grill the bacon: Place the bacon on a baking tray and grill for 3–4 minutes until crisp and golden.
- Cook the eggs: Add the remaining oil and butter to the frying pan. Return the chefs’ rings, crack an egg into each ring, and fry for 1 minute. Remove the rings, baste the eggs with buttery oil, and cook for another 1–2 minutes to your liking.
- Assemble and serve: Place one rösti on each plate, top with bacon slices, and finish with a fried egg.
Notes
- Grate potatoes and apples finely: This helps the röstis cook evenly and become crispy. The finer the grate, the better the texture
- Wring out the mixture well: Removing excess moisture from the potatoes and apples is key to getting golden, crispy röstis instead of soggy ones.
- Don’t overcrowd the pan: Cook the röstis in batches to avoid them sticking together. Give them enough space to fry properly.
- Baste the eggs with butter: For the perfect fried egg, spoon the hot butter over the egg while it cooks to get crispy edges and a rich flavor.
James Martin Potato Rosti