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Recipe details
Potato rösti with egg and scallion
A crisp, skillet-browned potato rösti held together with egg, scallion, and black pepper, served as a substantial breakfast or light lunch for one.
≈ 115 kcal/100 g · ≈ 288 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Russet potato180 g
Large egg1 pcs
Olive oil5 ml
Scallion, thinly sliced15 g
Kosher salt1.5 g
Ground black pepper0.3 g
Cookware and utensils
Box grater
10-inch nonstick skillet
Mixing bowl
Spatula
Paper towels
Directions
01
Peel the potato.
Products
Russet potato — 180 g
Action
Peel
Time
2 min
Temperature
Room temperature
02
Grate the potato on the large holes of a box grater.
Products
Russet potato — 180 g
Action
Grate
Time
3 min
Temperature
Room temperature
03
Squeeze the grated potato firmly in paper towels until mostly dry.
Products
Russet potato — 180 g
Action
Squeeze
Time
3 min
Temperature
Room temperature
04
Whisk the egg with the salt and pepper in a mixing bowl.
Products
Large egg — 1 pcs; Kosher salt — 1.5 g; Ground black pepper — 0.3 g
