Potato röstis with peperonata & poached eggs

Potato röstis with peperonata & poached eggs

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Prep: 30 mins Cook: 50 mins


Serves 4

Peperonata (braised Italian peppers) is a brilliant thing to have in the fridge; it’s so versatile. Try it here with crispy rösti and poached eggs

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal650
  • fat36g
  • saturates9g
  • carbs61g
  • sugars31g
  • fibre12g
  • protein14g
  • salt0.3g


  • 4 eggs (the fresher the better)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • small splash of white wine vinegar
  • 8-10 basil leaves, to serve

For the peperonata

  • 100ml olive oil, plus extra for serving
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 red peppers, deseeded and sliced
  • 2 red onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 10 plum tomatoes, quartered, deseeded and sliced
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 tbsp demerara sugar
  • 100ml red wine vinegar
  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the rösti

  • 6 medium whole potatoes, unpeeled
  • 25g butter, for cooking



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. To make the peperonata, heat the oil in a wide, shallow pan. Add the peppers, onions and garlic and cook gently for 15-20 mins. Season, then stir in the rest of the ingredients and continue to simmer gently for 25-30 mins until everything cooks down into a chunky ragout. Turn off the heat. Can be made up to three days ahead, chilled then reheated to serve. 

  2. To make the rösti, cover the potatoes with cold water and add a good pinch of salt. Bring to the boil and simmer for 8 mins until half-cooked. When a knife is inserted they should still be raw in the middle. Strain and leave until cool enough to handle.

  3. Peel the potatoes and discard the peel, then coarsely grate into a mixing bowl and season. Heat half the butter in a non-stick frying pan until sizzling, then add the grated potato, spread out evenly and press down with a spatula. Cook over a low-medium heat for 10-15 mins then, once browned, place a plate on top and flip over. Add the rest of the butter to the pan and, once melted, put the rösti back in the pan and repeat until brown on both sides.

  4. While the rösti is cooking, put a large pan of water on to boil and add the vinegar. Once the water is at a rolling boil, crack in the eggs and poach for 3 mins, then remove with a slotted spoon and place on kitchen paper to absorb any excess water. To serve, divide the rösti into four, top with a good spoonful of warm peperonata and an egg, then finish with some torn basil leaves and a drizzle of olive oil.

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