Vegetable rosti with eggs and feta

Serves: 4 Prepare & Cook:


  • 460g SpinneysFood Potatoes for Baking and Mashing, grated
  • 180g sweet potatoes, grated
  • 225g carrots, grated
  • 2 tbsp olive oil
  • 2 spring onions, finely chopped
  • 4 SpinneysFood Free Range Eggs
  • 75g SpinneysFood Baby Spinach
  • 75g feta, crumbled


  1. Preheat the oven to 180°C, gas mark 4. Put the grated potatoes and carrots in a bowl. Sprinkle with ½ tsp salt. Set aside for 10 minutes.
  2. Squeeze out the excess water and transfer the vegetables to a separate bowl. Add the olive oil and spring onions and toss to coat. Season, then spread out on a baking tray.
  3. Make 4 indents in the vegetables (for the eggs) and bake for 30 minutes, until golden and crisp. When 5 minutes’ cooking time remains, crack the eggs into the indents and cook until done to your liking.
  4. Scatter the rösti with the spinach and feta to serve.

Also Try

You might like one of these related recipes