Vegetable Rosti with Chillied Eggs

For a tasty vegetarian meal, try Lesley Waters' vegetable rosti, topped with spiced eggs
By Lesley Waters
Vegetable Rosti with Chillied Eggs
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 450 g Maris Piper potatoes, peeled and grated
  • 2 tbsp olive oil
  • 30 g butter
  • 2 leeks, finely shredded
  • 2 carrots, peeled and grated
  • 4 eggs
  • 1 tbsp chopped coriander
  • 1 small chilli, chopped


1. With your hands, squeeze out as much liquid as possible from the grated potatoes. Preheat the grill.

2. Heat the olive oil and butter in a large non-stick frying pan, add the leeks and cook for 2 minutes, until softenened.

3. Stir in the potato and carrot and lightly spread out the mixture in the pan. Fry over a medium heat for 10 minutes, until golden underneath.

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

5. 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.

6. 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.

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