Potato rosti with bacon, egg and spinach recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 45 min

Nutrition per portion

Calories 449 kCal 22%
Fat 25g 36%
  -  Saturates 6g 30%
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  • This tasty recipe makes a delicious meal at any time of the day – breakfast, lunch or dinner. It feels a bit naughty with the crunchy potato cake and fried egg but only comes in at 6g of saturated fat. Once you’ve made your own crunchy, golden rostis, you won’t want to buy shop bought ever again! At just £3.62 for the whole recipe, there’d be no harm in making this a regular meal for the family.


    • 600g large potatoes, such as King Edward
    • 3tbsp vegetable or olive oil
    • 200g thin back or streaky bacon
    • 200g frozen peas
    • 100g baby spinach
    • 4 medium eggs


    • Cook the unpeeled potatoes in boiling, salted water for 10 minutes, until they’re becoming tender, drain and cool under cold running water.

    • Preheat the oven to 200ºC/392ºF/Gas Mark 6 and grease a baking tray. Peel away the potato skin, then coarsely grate each potato directly on to the tray to form mounds, season and drizzle with 2tbsp oil. Bake for 15 minutes, add bacon to tray, then cook for another 15 minutes until the potato rosti and bacon are crisp and golden.

    • Meanwhile, heat 1tsp oil in a large frying pan, add the peas, stir-fry for 5 minutes, then add the spinach and cook for a couple of minutes to wilt. Turn off the heat and cover.

    • Heat the remaining oil and fry the eggs, or poach if you prefer. Serve the potato rosti with the bacon, egg, spinach and peas.

    Top tip for making Potato rosti with bacon, egg and spinach

    Make your rostis ahead of time by par boiling and grating into mounds. Then, leave them on the tray and keep in the fridge until needed.

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