Potato and carrot rosti

Potato and carrot rosti

  • serves 2
  • A little effort

Easy vegetarian rosti: made with potato and grated carrot and topped with fried egg. Quick, filling and meat-free, it goes well with a leafy green salad.


Rustle up this potato and carrot rosti, then check out our potato pancakes, potato scones, potato cakes and more potato recipes



  • potato  1 large or 2 medium (waxy not baking) skin left on
  • carrots 2, peeled
  • flour 2 tbsp
  • spring onions 2, finely chopped
  • butter
  • eggs 2
  • green salad to serve


  • Step 1

    Parboil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.

    Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.

    Add the spring onion and shape into two discs.

    Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.

    Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. Serve with green salad.

Nutritional Information

  • Kcals 400
  • Fat 13.5g
  • Carbs 50.4g
  • Fibre 8.8g
  • Protein 14.6g
  • Salt 0.5g