Rosti with Eggs and Pancetta

    50 minutes

    Whether its for a brunch with friends or an easy Sunday night supper, crispy golden rosti topped with eggs and pancetta always please. I like to bake make rosti to make them a little healthier.

    3 people made this


    • 600g potatoes, grated
    • olive oil spray
    • salt and freshly ground black pepper
    • 1 bunch asparagus
    • 8 slices pancetta
    • 4 eggs

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 220 degrees C. Line a baking tray with baking paper and lightly spray with oil. Squeeze excess moisture from the grated potato and season with salt and pepper. Form potato into four x 10cm circles on prepared tray, pressing down to make rosti compact. Lightly spray with oil. Bake, turning once, for 25-30 minutes or until golden and crisp.
    2. Meanwhile, place a large saucepan of water over medium-high heat and bring to the boil. Reduce heat to low. Carefully crack the eggs into water. Poach eggs gently for 2-3 minutes or until egg whites are set and yolks are still soft.
    3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook asparagus and pancetta, turning, for 3-4 minutes or until asparagus is tender and pancetta is crisp.
    4. Serve rosti with poached eggs, asparagus and pancetta.

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