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Potato and courgette rosti with a poached egg

A crisp potato and courgette rosti topped with a poached egg.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm a rosti holds together after squeezing and 6 minutes undisturbed
  • Photograph the finished plate
Time
About 40 min
estimated
Serves
2
see below
Energy
395 kcal
per serving
Protein
22 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains eggs, milk.

Cooking steps

  1. Coarsely grate the potato and the courgette into a bowl, salt them well and leave for 10 minutes.

  2. Tip everything into a clean cloth and wring it out hard over the sink. Keep going until nothing more comes out. This takes longer than you think.

  3. Warm half the oil in a non-stick frying pan over medium heat, press half the mixture into a flat cake and cook undisturbed for 6 minutes, until the underside is golden.

  4. Turn it with a plate, add a little more oil and give it 5 to 6 minutes on the second side. Repeat with the rest.

  5. Poach the eggs in barely simmering water for 3 to 4 minutes, and serve each rosti topped with an egg, the yoghurt and the chives.

    Cooked when: the whites are set and the yolks are firm.

The useful detail

Wring the grated vegetables until nothing more comes out of the cloth. Water is the only reason a rosti fails to crisp, and courgette holds a surprising amount of it.

Make it work for you

One serving is One rosti with an egg and half the yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Sweet potato instead of potato

    Sweeter and softer, and it browns faster but binds less well.

    Per serving: about 20 kcal more, about 1 g less protein, about the same fat.

  • Quark instead of Greek yoghurt

    Thicker and sharper, and it sits on the rosti rather than running off.

    Per serving: about the same energy, about the same protein, about 2 g less fat.

  • Fried eggs instead of poached

    Easier, and the yolk is firmer at the edges. The same timing in the pan.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A hot savoury breakfast where the egg and the yoghurt supply the protein and the vegetables do the rest of the work.

Nutrition per serving
Energy395 kcal
Protein22 g
Fat16 g
of which saturates4 g
Carbohydrate43 g
of which sugars8 g
Fibre5 g
Sodium130 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
potatoes400 gFDC 170026Potatoes, flesh and skin, raw308 kcal8.2 g
courgette200 gFDC 169291Squash, summer, zucchini, includes skin, raw34 kcal2.4 g
olive oil18 gFDC 171413Oil, olive, salad or cooking161 kcal0.0 g
eggs100 gFDC 171287Egg, whole, raw, fresh143 kcal12.6 g
Greek yoghurt200 gFDC 170903Yogurt, Greek, plain, lowfat146 kcal19.9 g
chives10 gFDC 169994Chives, raw3 kcal0.3 g
Whole recipeDivided by 2795 kcal43.4 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The rosti reheats well in a dry pan and badly in a microwave. Poach the eggs fresh.
In the freezer
Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating
Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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