Root vegetable rösti with poached egg and bacon

This root vegetable rösti recipe uses carrot and swede as an alternative to the traditional potato. Perfect if you’re trying to cut down on your carbs or if you’re trying to get some veg goodness into the kids. Top with poached egg and some grilled bacon medallions for a yummy and healthy breakfast.

Little helpers – Peeling carrots, measuring out the ingredients and feeding them into the blender (supervised). Moulding into patties and for older kids they can practice their frying skills.

Root vegetable rösti

Serves – 2 people (Makes 4 patties)

Preparation time – 5 minutes (plus time for cooling)

Cooking time – 6 minutes


Ingredients for the root vegetable rösti

200g swede, skin cut off
150g carrots, trimmed and peeled
1 small onion, peeled
Large egg x 1
1 tsp wholegrain mustard
salt and pepper for seasoning
Olive oil

You will also need:
Eggs x 2
Bacon medallions x 4

Method for root vegetable rösti with poached egg and bacon

Bring a saucepan of salted water to the boil. If you have one, use the grater setting on your food processor and grate your swede, carrot and onion. Removing any chunky bits. If you don’t have one then just grate with a grater.

Root vegetable rösti - 1

Add all the grated veg to the boiling water and blanch for 2 minutes. Then transfer to a colander and drain. Press and squeeze out as much of the liquid out as you can using a masher. Transfer the grated veg to a bowl and leave to cool.

Now it’s time to pre-heat the grill ready for the bacon.

Whisk the egg with the mustard and then add to the veg mixture, stirring it all in to combine. Season generously with salt and pepper.

Break up the mixture and form into patties.

Root vegetable rösti - 2

Pop your bacon under the grill, but make sure you keep an eye on it and turn after 3-4 minutes.

Heat a glug of oil in a large frying pan over a medium heat. Once hot add the patties, being careful as they are quite fragile. Fry for 2-3 minutes until the underneath is golden and crispy and then flip over with a spatula. (Remember to turn your bacon now). Cook the other side of your rösti until golden.

Once your röstis are on, poach your eggs. Bring a pan of water filled at least 5cm deep to a simmer. Add a drop of white wine vinegar, but no salt as this can break up the egg white. Stir the water to create a gentle whirlpool and then gently tip your egg into the centre. Cook for 3-4 minutes until the white is set and then remove with a slotted spoon. Set aside and repeat for the second egg, or refer to my handy hints below.

Remove the röstis from the pan, then top with the bacon and the poached egg. Enjoy 🙂

Root vegetable rösti
Root vegetable rösti

TIP – To make things easier, you could keep warm in a low oven while you prep the egg and the bacon.

NOTE – If you are making more than one poached egg, I sometimes cheat and do them in a shallow frying pan. Exactly the same as above, but instead of the whole whirlpool thing, I use a cookie cutter. Place that in the pan and then pour the egg into that. When its formed a little you can remove the cutter very carefully, and then place again in the pan to add another egg.



  1. Joan
    May 13, 2020 / 3:17 pm

    It looks delicious, I’ll certainly give this a try.

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