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Rosti with tomatoes, mushrooms and spinach on plate
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Brunch rosti

A star rating of 5 out of 5.3 ratingsRate
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
high infibre6g
This recipe has been produced and tested in partnership with Hellmann's


  • 300g Maris Piper potatoes, grated
  • 4 tbsp olive oil
  • 1 sprig thyme, leaves picked
  • 1 garlic clove, crushed
  • 2 portobello mushrooms, stalks removed
  • 1 beef tomato, halved
  • 100g baby spinach
  • a grating of nutmeg
  • 2 tbsp Hellmann's Vegan Baconnaise


  • STEP 1

    Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.

  • STEP 2

    Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.

  • STEP 3

    Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.

  • STEP 4

    Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann’s Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.

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A star rating of 5 out of 5.3 ratings

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