Breakfast Röstis

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Rösti and Eggs

Here I am with another recipe idea.  No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.”  But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.”  With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.


  • Potatoes 2 medium
  • Onion 1/2
  • Egg 1
  • Garlic 2 cloves
  • Fresh Parsley 1/8 cup
  • Pepper pinch
  • Salt 2 tsp then to taste
  • Oil 1 Tbs
  • Butter 1 pat


Wash and peel the potatoes and rinse well.  Shred these into a large bowl.  Finely dice the onion, parsley, and garlic.  Add these to the potato.  Add 2 tsp of salt and mix well.  Let stand 5 to 10 minutes.  Squeeze the excess liquid from the bowl, and add the egg and pepper.  Stir well and form into patties (I used a burger press).   Melt the butter in a frying pan, and add the oil to reduce burning.  Bring to medium to high heat.  When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes).  Carefully flip the patties and allow the other side to caramelise (2-3 minutes)  If either side is not golden flip again until at desired appearance.  Sprinkle with salt and place on a plate to serve.



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