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Potato & Onion Rösti

Sometimes I feel like potatoes are severely underrated especially when it comes to breakfast given the hash brown is not the top of most people's lists. Wanting to make something simple yet tasty, and with a couple of leftover potatoes in the cupboard, I thought I would make a large rösti. What better thing could you want for breakfast than an edible base you can pile even more food on top? I'm rather gluttonous and so eat one of these to myself but you could easily share between two people. You can make these with any potatoes, and white or red onions. I'd recommend topping with eggs and meat or avocado. Better yet, crumble black pudding into the mixture before frying!

Serves 1-2

Hands-on Time 5 minutes

Cooking Time 10 minutes


1 Potato, large

1/2 Onion

Fine salt, pinch

Black pepper, freshly ground

50g Black pudding (optional)

1 tbsp Olive oil


Coarse grater

Kitchen paper


Small frying pan with lid

Wide palette knife

Grate the potato and onion half onto the kitchen paper. Double layer the paper so it’s extra thick.

Pull the sides of the paper up and gently squeeze the potato over a sink to get rid of most of the water, you don’t have to get rid of every last drop.

Tip the grated potato and onion into a bowl. Add a pinch of salt and a grind of black pepper.

If you are adding black pudding, crumble it over the mixture and combine using your hand.

Place the frying pan over a medium/low heat.

Add the oil when the pan has warmed up.

Tip the potato mixture into the pan and flatten using the palette knife.

Cover with the lid and leave to cook for 5 minutes.

When the time is up remove the lid. You need to turn the rösti over. If you use the palette knife you may end up breaking the rösti, it’s not the end of the world though. The better option is to flip it like a pancake. Be confident and you will be fine.

Once you have turned the rösti, cover with the lid and cook for another 5 minutes.

The rösti should be beautifully golden and crisp around the edges.



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