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Crispy Potato Rosti with Eggs, Smoked Turkey, Avocado & Sriracha

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dinner
Cuisine: Europian
Calories: 450
Ingredients Method Notes

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

Method
 

Cooking Instructions
  1. Grate the potatoes and onion. Place in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. Set aside.
  2. In a bowl, combine the drained potato and onion mixture with 2 eggs, flour, salt, and pepper. Mix gently until just combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.