A plate topped with a slice of crispy roast potato rosti with green salad leaves and a fried egg

Roast potato rosti

  • serves 2
  • Easy

Love roasties? Make the most of any Christmas Day leftovers by turning them into a golden potato rosti – serve with fried eggs for a hearty brunch


Rustle up this roast potato rosti, then check out our bubble and squeak, refried smashed roasties, Christmas leftovers hash and more Christmas leftover recipes



  • left-over roast potatoes 500g, halved or chopped
  • whole black peppercorns ground to make 1 tsp
  • spring onions 2, finely chopped
  • egg 1, beaten
  • plain flour 2 tbsp
  • duck fat or sunflower oil 2 tbsp
  • wholegrain mustard 1 tbsp
  • crème fraîche 100g
  • lemon 1, juiced
  • salad leaves 90g
  • fried eggs 2, (optional)


  • Step 1

    Tip the roasties into a bowl and season generously with salt and the black pepper, and use a fork to roughly mash everything together, without breaking up the potatoes too much. Add in the spring onions, egg and flour, and toss well.

  • Step 2

    Heat 1 tbsp of the duck fat in a 20cm non- stick frying pan over a medium heat. Add the potatoes, pressing down to form a single rosti in the pan. Cook for 4-5 minutes, gently lifting the edge to check the colour – it should be a deep golden brown. Use a plate to carefully flip out the rosti then slide back into the pan, adding a little more of the fat, and cook until caramelised.

  • Step 3

    Whisk together the mustard, crème fraîche, lemon juice and plenty of seasoning. Cut the rosti into wedges and serve with a pile of salad leaves and a good drizzle of the sauce, and a fried egg each, if you like.

Find more Christmas Day leftovers recipes

Stuffing Croquettes with Bread Sauce

Nutritional Information

  • Kcals 862
  • Fat 51g
  • Saturates 20.4g
  • Carbs 81.2g
  • Sugars 5.7g
  • Fibre 9.5g
  • Protein 14.9g
  • Salt 0.7g