Potato rosti with pancetta, poached eggs and salsa di pizzaiola

Theo Randalls easy recipe makes a great leisurely breakfast or brunch dish, or even a quick mid-week supper
By Theo Randall
Potato rosti with pancetta, poached eggs and salsa di pizzaiola
  • Rating:
  • Serves: 2-4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 kg maris piper potatoes, peeled
  • 100 g sliced pancetta
  • 2 tbsp olive oil
  • dashes of white wine vinegar
  • 2 duck eggs

For the salsa di pizzaiola

  • 2 tbsp olive oil
  • 1 cloves garlic, sliced
  • 1 small dried bird's eye chilli, seeds removed, chopped
  • 1 tsp dried oregano
  • 400 g can chopped plum tomatoes


1. For the salsa di pizzaiola: heat the olive oil in a heavy-based saucepan, add the garlic, chilli and oregano and cook for 1 minute. Stir in the chopped tomatoes and cook slowly for 15 minutes. Keep warm until ready to serve.

2. Using the coarse section of a cheese grater, grate the potatoes into a bowl. Using your hands, squeeze and discard as much moisture from the grated potatoes as you can, then season with sea salt and freshly ground black pepper.

3. In a large, non-stick frying pan, cook the pancetta until crisp. Remove from the pan.

4. In the same pan, heat the olive oil until smoking, then add the grated potatoes and push down evenly to form a pancake. Cook for about 5-7 minutes, until sealed, then flip onto the other side and cook for a further 5-7 minutes. Remove from the pan and keep warm.

5. Bring a pan of salted water to the boil and add a dash of vinegar. Add the eggs and poach until just cooked.

6. To serve, transfer the cooked rosti onto a large plate, put the poached eggs on top and add the cooked pancetta. Drizzle over the salsa di pizzaiola.

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