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Potato Rosti

Mashed potato, bacon, onion, spring onion, garlic & cabbage with whole egg & pan fried



  • 1.

    Peel & cut the potatoes into quarters.

  • 2.

    Roughly chop the peeled garlic.

  • 3.

    Place in a saucepan and cover with cold water, add a generous pinch of salt and cook until tender. Drain and place into a large bowl.

  • 4.

    Mash potato/garlic and add 1-2 eggs (depending on size of eggs, mixture needs to be relatively firm)

  • 5.

    While spuds are cooking heat 1 Tbls olive oil in a pan and gently saute the bacon, then add the garlic, onion and shredded cabbage, season with salt & pepper. Cook until tender.

  • 6.

    Add bacon,garlic,onion,cabbage to mashed potato and stir to combine.

  • 7.

    Heat 2 Tblsp butter and 2 Tblsp oil in a non stick pan.

  • 8.

    Form the mixture into patties, flatten, then dip in seasoned plain flour, then beaten egg. Then place into moderately heated non stick pan. Cook for 2 -4 minutes (until nicely browned), then flip. When both sides are nicely browned, turn onto edges & rotate & brown edges evenly.

  • 9.

    Makes around 6 potato cakes -keep warm in preheated oven if required.

  • 10.

    Season with sea salt.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Potato Rosti.


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Posted by Philippa WightmanReport
Having made these tonight to accompany Chicken Mousse Sausages (thanks to Gary Mehigan Good Chef/Bad Chef), I thought they would be really lovely with either a poached or fried egg on top for breakfast/lunch