0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

POTATO ROSTI WITH EGGS & SMOKED HOT SAUCE

The perfect brunch recipe - fried eggs with potato rosti and smokey hot sauce. Recipe by Sophie @thecornerplot.
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
OUT OF 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
OUT OF STOCK
  • La Chinata smoked hot sauce
IN STOCK
  • 2 free range eggs
  • Light olive oil
IN STOCK
  • Sea salt & white or black pepper

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top