We always forget potatoes when it comes to breakfast or brunch. 

What You'll Need - Serves 2-4 

  • 6 Large Potatoes 
  • 1/4 Onion
  • 1 Garlic Clove
  • 1 Cup Mushrooms 
  • 1/4 Red, Green & Yellow Pepper 
  • 1 Tsp Dry Oregano
  • Paprika for serving
  • 1 Tbs Butter
  • Cooking Oil
  • Salt & Pepper 

Prep - 15 Minutes 

  • Peel the potatoes and grate them with a grater. 
  • Add salt and pepper to the potatoes and allow them to sit for 5 Minutes. 
  • Finely chop your peppers and onions
  • Slice your mushrooms
  • Squeeze any excess water from the potatoes one handful at a time. 

Let's Get Cooking - 10 Minutes

  •  In a pan heat some oil and fry the onion, pepper and mushrooms until cooked and put aside.
  • Clean the same pan and melt the butter and some cooking oil in it.
  • Place half the potatoes in the pan in an even layer and cook until the bottom layer is browned and crispy.
  • Place the filling on top of the potatoes (Feel free to add cheese here too if you like)
  • Place the remainder of the potatoes on top of the filing in an even layer.
  • Find a plate that can fully cover the rosti and cover it.
  • Tip the frying pan upside down while holding the plate firmly
  • Remove the pan and place back onto the stove and melt another tablespoon of butter and oil
  • Carefully slide the rosti back into the pan and cook until the bottom is cooked and crispy - about 2 minutes.
  • Serve with a fried soft done egg
  • Sprinkle some smoked paprika if desired.