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Spicy potato rosti with spinach & poached eggs

Spicy potato rosti with spinach & poached eggs

Rosti is a Swiss dish made from grated potato. It is traditionally served at breakfast but is now popular at any meal. Try adding cheese and grated apple to the mix.

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  • Serves2
  • CourseBreakfast
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 pack Waitrose 2 Baking Potatoes
  • 3 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 tsp Cooks' Ingredients Piri Piri Rub
  • 2 tbsp plain flour
  • 4 British Blacktail Free Range Medium Eggs
  • 115g pack baby spinach


  1. Cook the whole potatoes in a large pan of boiling water for 20 minutes, drain and allow to cool. Meanwhile, heat 1 tbsp oil in a pan and fry the onion for 6 minutes until softened. Add the piri piri rub and cook for a further 1 minute, then transfer to large bowl to cool.

  2. Coarsely grate the potatoes and stir into the onion mix with the flour, then season well. Divide into 4 and press each roughly into 12cm rounds. Heat a little oil in a large frying pan and fry 2 rostis at a time for 2-3 minutes each side or until golden.

  3. Meanwhile, poach the eggs in boiling water, 2 at a time for 2-3 minutes and remove with a slotted spoon. Place the spinach in a large bowl, cover and microwave on high for 1-2 minutes until just wilted.

  4. Place 2 rostis onto each plate, top with the spinach, then the eggs. Season with black pepper to serve.


Typical values per serving when made using specific products in recipe


2,293kJ/ 549kcals



Saturated Fat












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3 out of 5 stars1 rating