Pan-Fried Potato Rosti with Beetroot Relish and Poached Egg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden pan-fried potato rosti topped with tangy beetroot relish and a silky poached egg for a modern Australian breakfast. This australian-inspired breakfast (vegetarian) ready in about 40 minutes combines medium (about 600g) potatoes, unsalted butter, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium (about 600g) potatoes
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 150g, finely diced cooked beetroot
• 1 small, finely chopped red onion
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1 tbsp, chopped fresh parsley
• 2 large eggs
• 1 tbsp (for poaching water) white vinegar

Instructions

1. Step 1: Peel and grate 3 medium potatoes (about 600g), then wrap the grated potatoes in a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a large bowl, combine the grated potatoes with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a non-stick frying pan over medium heat until melted and shimmering.
4. Step 4: Add half of the potato mixture in a compact round shape about 6 inches wide, pressing down gently with a spatula, and cook for 6-7 minutes until the edges are golden and crisp.
5. Step 5: Carefully flip the rosti and cook for another 5-6 minutes until the other side is golden and cooked through; repeat with remaining potato mixture.
6. Step 6: Meanwhile, prepare the beetroot relish: in a small pan over medium heat, combine 150g finely diced cooked beetroot, 1 small finely chopped red onion, 1 tbsp apple cider vinegar, and 1 tsp brown sugar. Cook for 5 minutes until the onion softens and flavors meld, then stir in 1 tbsp chopped fresh parsley and remove from heat.
7. Step 7: To poach eggs, bring a saucepan of water to a gentle simmer and add 1 tbsp white vinegar. Crack 1 large egg into a small bowl, create a gentle whirlpool in the water, and slide the egg in. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels; repeat for the second egg.
8. Step 8: Serve each potato rosti topped with a generous spoonful of beetroot relish and a poached egg. Season with extra salt and pepper if desired.