Potato rosti

Valentine Warner's golden potato cake with mackerel and egg make a traditional Scandinavian breakfast
By Valentine Warner
Potato rosti
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 40 g butter
  • 2 medium waxy potatoes, peeled and grated
  • 1 heaped tsp plain flour
  • ½ red onions, peeled and sliced
  • handful dill, approximately 15g, sliced
  • 1 large hard boiled egg, sliced
  • 1 smoked mackerel fillet, skinned and de-boned
  • 2 tbsp salmon roe
  • 2 tbsp creme fraiche
  • 1 slice lemon

Tips and Suggestions

If the potato appears to discolour as it oxidises, this is normal, but the aim should be to cook it sooner after grating rather than later.


1. Melt the butter in a small saucepan over a low heat, taking care not to let it burn. You will see small milk solids rising to the top after a couple of minutes. Carefully skim these off and discard. Pour the fat into a mixing bowl, leaving any residual white water that lurks below the fat in the saucepan.

2. Lightly squeeze the grated potato to get rid of the initial starchy water.

3. Add the potato to the butter in the bowl and sift in the flour. Season with plenty of black pepper. Add 1 teaspoon flaked sea salt and use your fingers to mix everything together thoroughly.

4. Heat a large, non-stick frying pan over a medium heat. Place the rosti mixture in the centre of the pan and spread it out to the edge with the back of a spoon - it needs to be pressed flat and spread out really thinly and evenly, without holes. If you have too much mixture, take a little out, as it should be crispy, not cakey.

5. Gently sizzle the rosti for 8-10 minutes, then flip it over when the underside turns golden brown and fry for a further 8-10 minutes. The rosti should be deep orange, browny-gold and very crisp, but with a slight squidge.

6. Decorate the rosti with a pile of onions, dill, mackerel, the egg, salmon roe, crème fraiche and a slice of lemon. Serve.

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