Description
A rustic dish featuring grated vegetables turned into a crispy cake, topped with poached eggs for a comforting brunch.
Ingredients
Scale
- 1 lb (450 g) potatoes, coarsely grated
- 1 cup grated carrot
- 1 cup grated zucchini, squeezed
- 1 small onion, grated
- 2 large eggs
- 2 tbsp all-purpose flour or potato starch
- 1 tsp salt
- 1/2 tsp black pepper
- 2–3 tbsp neutral oil
- 1 tbsp butter
- Eggs for poaching
- 1 tbsp white vinegar (optional, for poaching)
Instructions
- Grate the potatoes, carrot, zucchini, and onion, and squeeze out excess moisture.
- Toss the drained vegetables with eggs, flour or starch, salt, and pepper.
- Heat oil and butter in a skillet over medium-high heat.
- Press vegetable mix into a compact cake about 1/2–3/4″ thick.
- Cook undisturbed for 6–8 minutes per side until deeply golden.
- If thick, transfer skillet to a preheated oven at 375°F (190°C) for 8–12 minutes to finish cooking.
- Poach eggs in simmering water for 3–4 minutes for a soft yolk.
- Top the rosti with poached eggs and serve immediately.
Notes
For best results, squeeze moisture out well to avoid sogginess. Adjust cooking times based on thickness of the rosti.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Pan-frying, Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg