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Potato & Carrot Rosti

Serves 2: Total time 30 mins


1 Large or 2 Medium Waxy Potatoes, skin left on (not baking)

2 Carrots, peeled

2 tbsp Flour

2 Spring Onions, finely chopped

2 Eggs


Green Salad to serve


1/Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.

2/Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.

3/Add the spring onion and shape into two discs.

4/Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.

5/Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. Serve with green salad.

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