Potato Rosti Recipe

Prepare potatoes

Grate the peeled russet potatoes on the coarse side of a box grater. Immediately place grated potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible until almost dry. Transfer the drained potato to a large bowl.

Combine

Add the finely grated onion to the drained potato. Sprinkle in the flour, crack in 1 large egg, add 1 tsp salt and 1 tsp freshly ground black pepper. Mix gently with a fork until combined; don’t overwork—the mixture should hold together when pressed.

Form rostis

Divide the potato mixture into 4 equal portions (for 4 servings). Shape each portion into a compact patty about 3/4–1 inch (2–2.5 cm) thick and 3–4 inches (8–10 cm) across. Press firmly so edges are sealed.

Fry

Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add two patties (do not overcrowd). Cook undisturbed for 4–5 minutes until deep golden and crisp on the bottom. Carefully flip using a spatula and cook the second side 4–5 minutes until cooked through and crisp. Add 1/2 tablespoon butter to the pan in the last minute for extra flavor if desired. Transfer finished rostis to a baking sheet in a 200°C/400°F oven to keep warm while you cook the remaining rostis, adding remaining oil between batches.

Season

Taste and adjust seasoning with a pinch more salt and pepper if needed just before serving.

Preheat oven to 200°C/400°F. Lay bacon slices on a foil-lined baking sheet in a single layer. Bake for 12–18 minutes depending on thickness, turning once if desired, until deep golden and crispy. Drain on paper towels to remove excess fat. Break into pieces or keep whole for plating.

While rostis are cooking, combine halved cherry tomatoes, finely chopped red onion, chopped basil, 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar and 1 tsp brown sugar (or honey) in a bowl. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir gently and let sit at room temperature for at least 10 minutes to marry flavors. Taste and adjust acidity or seasoning.

Bring a wide, shallow pot of water to a gentle simmer (bubbles barely breaking the surface). Add 1 tsp salt and 2 tsp white wine vinegar. Stir to create a slow whirlpool. Crack one very fresh egg into a small ramekin, then gently slide the egg into the center of the whirlpool. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Use a slotted spoon to remove the egg, briefly blot on paper towel, and keep warm in a bowl; repeat with remaining eggs, refreshing the water temperature if it cools.

Toss avocado slices with 1 tbs lemon juice and a pinch of salt and pepper to prevent browning and season the fruit.

To assemble (per plate): place one hot potato rosti in the center. Top with 2–3 slices of dressed avocado, 1 poached egg, and 1–2 slices or pieces of crispy bacon. Spoon 2–3 tablespoons of tomato relish alongside or on top. Finish with microgreens or baby herbs, an extra drizzle of olive oil if desired, and a light grind of black pepper.

Serve immediately so the rosti stays crisp and the yolk runs into the potato.