If you often have toast with poached eggs and avocado for breakfast, we have a suggestion for you! Skip the toast and replace it with crispy potato rostis for a gluten-free vegetarian breakfast feast! A towering Potato Rosti Stack with Poached Eggs on top and a lovely Breakfast Guacamole on the side is all we need to start a special day right! That’s certainly the breakfast we’ll be having this Easter Sunday!

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Potato Rosti served on a black slate with a poached egg and a portion of avocado guacamole.

Potato Rosti for Breakfast?

I grew up eating rostis as a main meal at least once a week. Only rostis were known as potato pancakes in my family and were served with a dollop of sour cream. It was one of my favourite meals as a child. Crispy and brown on the outside and soft in the middle, with a good amount of seasoning, potato pancakes were fried in lots of oil and I considered them my ultimate comfort food.

Breakfast rosti are very simple to make. All you need are some floury potatoes (like King Edward, Desiree or Maris Piper), salt and oil. In terms of oil, you can use pretty much any you like, but if you want your rostis extra crispy on the outside, try using duck fat (I personally don’t use it, as I don’t like the smell, but others have been praising potato rosti fried in duck fat, so give it a try!). Otherwise, simple odourless oil, like vegetable or sunflower oil will do just fine.

Rostis are a perfect base for a special breakfast if you don’t fancy bread. Simply stack 2-3 rostis and top with all the savoury breakfast bits. They go well with smoked salmon, crispy bacon or fried mushrooms. We decided to go for poached eggs and avocado for our Easter Sunday Breakfast this year.

Ingredients

potatoes: choose floury (not waxy) potatoes like Desiree or Kind Edward.
oil: choose odourless oil, like sunflower or vegetable oil. And be rather generous with it.
eggs
vinegar: malt, white wine or cider. It will help the egg white stay in one piece whilst poaching.

avocado: ripe and ready. Peeled and destined. Allow one medium-large avocado per 2 portions.
tomatoes: cherry tomatoes, baby plum tomatoes or simple salad tomatoes will work.
spring onion: can be substituted with a small amount of finely chopped red onion.
lime: juice only.
chilli flakes: can be substituted with a small amount of finely chopped red chilli.
salt & pepper

Method

This potato rosti breakfast dish has three simple elements. I tend to start by making the rosti, then prepare the avocado relish whilst the rosti are frying. I make my poached eggs 3-4 minutes before I am ready to serve.

To Make Rosti:

Peel and coarsely grate the potatoes. If you’re making enough for a couple of people you can definitely do it by hand, using one of the vertical graters. Otherwise, we highly recommend using a processor. We use and love the Kenwood stand mixer with a grater attachment. Place the grated potatoes into a clean teatowel, make a tight ball and squeeze as much moisture out as you possibly can. Tip the grates into a large bowl. Add the salt and mix well.

Heat two large non-stick frying pans with 2 tablespoon of oil in each on medium heat. Add a tablespoon of potatoes to form 10-12 rostis. Press them down with a spatula. Fry for approx 4 minutes, don’t move them around, or they will fall apart. Before you attempt to flip them, check that they are crispy enough to lift up. Then flip them and fry for another 4 minutes, or until cooked through, golden brown and crispy on both sides.

Grated potatoes wrapped in a stirped teatowel.

Grated potatoes after excess moisture has been squeezed out in a a striped tea towel.

Make Breakfast Guacamole

Destone and peel the ripe avocado and place it in a bowl with lime juice all over it. Using a fork, mash the avocado to the desired consistency (we like some larger bits left in it). Add the finely chopped tomatoes, spring onion and chilli flakes. Season and mix.

For more tips and tricks, see Breakfast Guacamole.

Ingredients for Breakfast gaucamole in a white bowl.

Poach the Eggs

Bring water to a boil in a large pan. Add a tablespoon of vinegar. Reduce the heat until it’s simmering, but not at a rolling boil. Crack two eggs into a glass or a cup, making sure the yolks remain intact (if you’re making more than two eggs, use more cups with no more than two eggs per cup). Using a spoon, swirl the simmering water to create a whirlpool with one hand and then swiftly drop the eggs from the glass into the centre of your vortex with another hand. Be quick.

Keep the water simmering, otherwise, the eggs might stick to the bottom of the pan.

After about 3 minutes, or when the white of your egg looks cooked (not translucent), remove it from the pan using a slotted spoon.

Serve the 5-6 stacked rostis with some avocado relish topped with a poached egg with a runny yolk! Delicious!

Breakfast Rosti with poached eggs and avocado on a hite square plate.

Other Breakfast Ideas

Another great recipe using guacamole is our Breakfast Egg Bagels With Avocado.

Have a peek at our other delicious breakfast ideas. You may find something special to serve as your Easter Sunday Breakfast too:

Recipe Card

Crispy Rosti with Poached Eggs and Avocado

If you often have toast with avocado and poached eggs for breakfast, we have a suggestion for you! Skip the toast and replace it with crispy potato rostis for a gluten-free vegetarian breakfast feast! A stack of Crispy Rosti with Poached Eggs on top and a lovely Breakfast Guacamole on the side is all we need to start a special day right! That's certainly the breakfast we'll be having this Easter Sunday!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Breakfast

Cuisine British, Swiss

Servings portions

Calories 482 kcal

Equipment

Coarse Grater

Ingredients

For Potato Rosti:

250 g floury potatoes peeled
1 teaspoon salt
6-8 tablespoon vegetable or sunflower oil

For Eggs:

2 eggs
1 tablespoon vinegar malt, white wine or cider

For Avocado:

1 avocado ripe
4 cherry tomatoes
½ spring onion
¼ lime
¼ teaspoon chilli flakes
salt & pepper