A plate topped with a slice of crispy roast potato rosti with green salad leaves and a fried egg

Roast potato rosti

Name: Roast potato rosti
Total time: 30 min
Yield: Serves 2
Ingredients: 500g left-over roast potatoes halved or chopped; ground to make 1 tsp whole black peppercorns; 2 spring onions finely chopped; 1 egg beaten; 2 tbsp plain flour; 2 tbsp duck fat or sunflower oil; 1 tbsp wholegrain mustard; 100g crème fraîche; 1 lemon juiced; 90g salad leaves; 2 fried eggs (optional)

Adam Bush

Published: November 25, 2021 at 11:37 AM

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Serves 2

Easy

Total time: 30 mins

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Love roasties? Make the most of any Christmas Day leftovers by turning them into a golden potato rosti – serve with fried eggs for a hearty brunch

Vegetarian

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Alternatives

Complete the dish

Rustle up this roast potato rosti, then check out our bubble and squeak, refried smashed roasties, potato tots, Christmas leftovers hash and more Christmas leftover recipes.

Ingredients

Nutrition

500g left-over roast potatoes

halved or chopped
ground to make 1 tsp whole black peppercorns
2 spring onions

finely chopped
1 egg

beaten
2 tbsp plain flour
2 tbsp duck fat or sunflower oil
1 tbsp wholegrain mustard
100g crème fraîche
1 lemon

juiced
90g salad leaves
2 fried eggs

(optional)

Nutrition: per serving

kcal862
fat51g
saturates20.4g
carbs81.2g
sugars5.7g
fibre9.5g
protein14.9g
salt0.7g

Method

step 1

Tip the roasties into a bowl and season generously with salt and the black pepper, and use a fork to roughly mash everything together, without breaking up the potatoes too much. Add in the spring onions, egg and flour, and toss well.
step 2

Heat 1 tbsp of the duck fat in a 20cm non- stick frying pan over a medium heat. Add the potatoes, pressing down to form a single rosti in the pan. Cook for 4-5 minutes, gently lifting the edge to check the colour – it should be a deep golden brown. Use a plate to carefully flip out the rosti then slide back into the pan, adding a little more of the fat, and cook until caramelised.
step 3

Whisk together the mustard, crème fraîche, lemon juice and plenty of seasoning. Cut the rosti into wedges and serve with a pile of salad leaves and a good drizzle of the sauce, and a fried egg each, if you like.

Find more Christmas Day leftovers recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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