Potato Rösti

A quick and easy method of making gluten-free potato rösti.

Sometimes poached egg on toast isn't quite enough for brunch. Many rösti recipes call for precooking the potatoes and then grating (ouch hot hands). I've developed this method of side-stepping the precooking. Of course for rösti afficionados maybe they are not quite the real thing, but they are quick and easy to make while cooking the rest of your breakfast or brunch.

Gluten-Free Easy Potato Rösti

Rösti served with poached egg, grilled mushrooms, tomatoes and toasted quinoa loaf.


Serves 2


  • Wash the potato and then grate coarsely into a bowl.
  • Add seasoning to taste. I like to use salt and pepper and a good twist or so of my Special Secret Spice Mix.
  • Divide the mixture into four and gently shape into small patties.
  • Microwave for 6 minutes or until the potatoes are almost cooked. They will feel slightly sticky to the touch.
  • Meanwhile pre-heat a frying pan (medium heat) with a good glug of olive oil.
  • Put the rosti into the frying pan and fry for a few minutes on each side, until golden brown.
  • For a slightly more nutritious version add grated courgette or chopped spinach.
  • I don't peel my potatoes but you can do if you prefer.