Save to your scrapbook

    Root veg rosti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Root veg rosti

    Leftover roast potatoes, carrots and parsnips find a happy home in this speedy dish, which can be served at any time of day. 

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    250g leftover roast potatoes, finely chopped
    150g leftover roast carrots and parsnips, finely chopped
    100g Brussels sprouts, shredded (raw or cooked)
    2 salad onions, finely chopped, plus extra ribbons to serve
    1 egg, beaten
    2 tbsp plain flour
    1 tsp ground cumin
    ½ tsp salt
    1 tbsp olive oil

    4 eggs, poached
    100g smoked salmon (optional)
    lemon wedges


    1. Preheat the oven to 200˚C, gas mark 6. Put the root veg, sprouts, onions, egg, flour, cumin and salt in a bowl. Mix with a wooden spoon. Heat the oil in a small-medium ovenproof frying pan on a low heat. Put the mixture in the pan, press down with the back of the spoon and cook for 8 minutes.

    2. Put the pan in the oven; cook for 8-10 minutes, until golden and crisp. Carefully turn out onto a serving plate and use a sharp knife to cut into 4 wedges. Serve with the poached eggs, plus smoked salmon (if using), the extra salad onion ribbons and lemon wedges, for squeezing over.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars