Potato Rosti Eggs Benedict

Cooks In
Cooking Time 15mins


For the Rosti:
1 Medium Scotty Brand Potato
1/2 an Onion

3 Rashers Streaky Bacon
1 Egg

For the Hollandaise:
2 Egg yolks
1tsp Apple Cider Vinegar
50g Butter


  1. Wash the Potato and grate it length ways into a bowl.

  2. Grate half an Onion into the same bowl and add in a pinch of salt.

  3. Empty the contents of the bowl into a teat towel. Twist and squeeze to remove as much moisture as possible.

  4. Divide your mixture into 2 or 3 Rostis and cook in a non-stick frying pan until a crust has formed.

  5. Once they are light brown flip them and cook until crispy and golden.

  6. Remove from the pan and set aside. In the same pan slowly melt 50g of butter.

  7. In a bowl add the Egg yolks and Apple cider vinegar. Whisk until it starts to thicken, then slowly add in the melted butter, continuously whisking. Whisk until the whole mixture is thoroughly combined and smooth.

  8. Crack the egg into a pan of simmering water to poach, adding in a splash of apple cider vinegar.

  9. Once the poached egg is cooked to your liking, drain and set aside.

  10. Assemble your Rossti stack, layer them side by side and place the poached egg on top. Generously spoon over the hollandaise sauce. Serve with optional fried bacon.

This recipe was created & photographed by @tartanspoonblog 


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