Crispy Potato Rosti with Eggs, Smoked Turkey, Avocado & Sriracha
Description
This crispy potato rosti with eggs, smoked turkey, avocado, and sriracha is a hearty and flavorful brunch or light dinner option. Golden, crunchy on the outside and soft on the inside, it’s topped with perfectly cooked eggs, creamy avocado, and a spicy sriracha drizzle for a balanced and satisfying meal.
Ingredients
Main Ingredients
- 600 g floury potatoes peeled and roughly grated
- 1 onion roughly grated
- 6 eggs for mixing and topping
- 3 tbsp all-purpose flour
- 4 slices smoked turkey replacing ham
- 1 avocado sliced
- to taste sriracha
- to taste salt and pepper
- 2 tbsp olive oil for frying
Instructions
Cooking Instructions
- Grate the potatoes and onion. Place in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. Set aside.
- In a bowl, combine the drained potato and onion mixture with 2 eggs, flour, salt, and pepper. Mix gently until just combined.
- Heat olive oil in a wide non-stick pan over medium heat. Add the potato mixture and press firmly with a spatula to form an even layer.
- Cook for 10 minutes until the bottom is golden and crisp. Cover with a plate, invert carefully, and slide back into the pan to cook the other side.
- Place smoked turkey slices on top of the rosti. Crack the remaining eggs over the turkey. Cover with a lid and cook until the eggs are set to your liking.
- Top with sliced avocado and drizzle sriracha over the eggs. Season with additional salt and pepper if desired and serve immediately.
Notes
- Use floury potatoes like Russet or Maris Piper for best crispness.
- Wring out as much liquid as possible from the grated mixture to ensure a crispy rosti.
- Cook on medium heat and flip only once to maintain structure.