Potato Rosti with Chorizo and Poached Egg

Potato Rosti with Chorizo and Poached Egg


  1. 2 / 3 large potatoes, peeled / washed / grated
  2. 1 large beaten egg
  3. 1 tsp plain flour
  4. ¼ tsp baking powder
  5. 1 small onion
  6. ½ cup grated Fettayleh Chorizo
  7. Eggs (for poaching, 1 egg per serving)
  8. ½ cup of Cream (to serve)
  9. 1 tsp Harissa spice (to serve)
  10. Salt to taste



  1. Grate potatoes and place into a muslin cloth to squeeze and drain excess water from the potatoes.
  2. Grate the chorizo and finely chop the onion.
  3. Place grated potatoes, grated chorizo, onion, flour, baking powder, and egg in a bowl and mix until well combined.
  4. Make small, flat patties with the mixture and add to a fry pan on medium heat.
  5. Cook each side for 2 / 3 minutes or until golden brown and crispy.
  6. To poach the egg – in a saucepan add water (for every litre of water you need 3 tablespoons of vinegar), bring to a boil and then reduce heat to low temperature to soft simmer). Crack the egg into a ramekin, with a slotted spoon swirl the water in the saucepan. Drop the egg in the water (make sure your eggs are fresh and cold from the fridge). Poach your egg for approx 4 to 5 minutes or until cooked to your liking.
  7. Remove with a slotted spoon and place on a plate lined with paper towel to drain any excess liquid.
  8. In a separate bowl, whipped thickened cream and harissa spice until light and fluffy.
  9. To serve stack 2 to 3 rosti’s on your plate and place egg on top.
  10. Add harissa cream and salt to taste.
  11. Serve and enjoy!!

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See also  Shakshuka 

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