A brilliant way to use good old fashioned British vegetables and jazz them up with spicy eggs. For best results, make sure you use a good quality non-stick pan.


  • 450g (1lb) Maris Piper or King Edward potatoes, peeled and grated

  • 2 tablespoons olive oil

  • 30g butter

  • 2 leeks, trimmed, washed and finely shredded

  • 2 carrots, peeled and grated

  • 4 eggs

  • 1 tablespoon coriander

  • 1 fresh small chilli, chopped


  • 1.

    With your hands, squeeze out as much liquid as possible from the grated potatoes. Pre-heat the grill.

  • 2.

    Heat the oil and butter in a large non-stick frying pan, add the leeks and cook for 2 minutes. Stir in the potato, carrot and lightly spread out the mixture in the pan. Fry over a medium heat for 10 minutes until golden underneath.

  • 3.

    Place the pan under the grill and cook for 5 minutes or until the rosti is golden on top. Remove from grill.

  • 4.

    Make 4 indentations in the top of the rosti. Crack the eggs into the indentations, grind over a little black pepper and scatter over the coriander and chilli. Cover with a lid or baking sheet, place back over a medium heat and cook over for 4-5 minutes or until the eggs are cooked to your liking. Serve straight away.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 616kj
  • Fat Total 35g
  • Saturated Fat 12g
  • Protein 18g
  • Carbohydrate 61g
  • Sugar 9g
  • Sodium 200mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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