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POTATO ROSTI WITH EGGS & SMOKED HOT SAUCE

The perfect brunch recipe - fried eggs with potato rosti and smokey hot sauce.
READY IN

35 min

COOKING TIME

20 min

PREP TIME

15 min

SERVES

Serves 2

ingredients

  • 3-4 Maris Piper potatoes
  • 1 medium onion
  • La Chinata sweet smoked paprika
IN STOCK
  • La Chinata smoked hot sauce
IN STOCK
  • 2 free range eggs
  • Light olive oil
IN STOCK
  • Sea salt & white or black pepper

Method 

  1. Peel and coarsely grate the potatoes and place in a bowl of cold water. Peel and coarsely grate the onion.⁠
  2. Drain the potato and place in the centre of a clean tea towel. Gather up the edges and squeeze out the moisture. ⁠
  3. Mix the onion and potato in a bowl. Add a generous pinch of sea salt and lots of white or black pepper. ⁠
  4. Place a medium frying pan on a medium heat and add a splash of vegetable oil. Pour in the potato and onion mix (it should be no more than 1 cm thick), pat gently and fry for around 8 mins, until the base has caramelised. Turn down the heat if it starts to cook too fast. Place a plate on top of the pan, and carefully invert the potato onto the plate. Slide the potato gently back into the pan and continue cooking for another 8 mins, tidying up the edges with a wooden spoon, until the base is caramelised (it may take a little longer).⁠ Remove to a serving plate. ⁠
  5. Add a splash of oil to the pan, break in the eggs and cook for a couple of minutes, basting with the hot oil to cook the whites. Place the eggs on top of the rosti. Season and sprinkle over some sweet smoked paprika and a few dots of smoked hot sauce.

Little tip

Peek under the rosti before you flip, to avoid under- or overcooking

 

ingredients

  • 3-4 Maris Piper potatoes
  • 1 medium onion
  • La Chinata sweet smoked paprika
IN STOCK
  • La Chinata smoked hot sauce
IN STOCK
  • 2 free range eggs
  • Light olive oil
IN STOCK
  • Sea salt & white or black pepper
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