Mary Berry Potato Rosti Recipe

This Mary Berry Potato Rosti Recipe is a crispy and golden recipe, which features grated floury potatoes and smoked back bacon. It’s the perfect savory brunch, ready in about 50 minutes.

Mary Berry Potato Rosti Recipe Ingredients

• Sunflower oil, for frying
• 2 rashers smoked back bacon, cut into small pieces
• 1 small onion, thinly sliced
• 500g (1lb 2oz) floury potatoes, coarsely grated
• 2 free-range eggs
• Salt and freshly ground black pepper

How To Make Mary Berry Potato Rosti Recipe

1. Crisp the bacon: Heat 1 tablespoon of oil in a 20cm (8in) lidded frying pan. Add the chopped bacon pieces and fry over high heat until crisp. Remove the bacon with a slotted spoon and set aside.
2. Soften the onion: Add the sliced onion to the same pan and fry for 1 minute. Cover the pan with the lid, lower the heat, and cook gently for 15 minutes until the onion is soft and tender. Remove the onion and mix with the bacon.
3. Dry the potatoes: Put the coarsely grated potatoes inside a clean tea towel. Gather the corners and wring out as much water as possible by squeezing the towel tightly over a sink. This is the most crucial step to prevent the rosti from being soggy.
4. Mix the base: Put the squeezed potato into a bowl. Add the cooked onion and bacon mixture. Season generously with salt and freshly ground black pepper. Mix well to combine.
5. Form the rosti: Return the pan to the heat and add another 1 tablespoon of oil. When the oil is hot, add the potato mixture. Using the back of a spoon, press the mixture firmly into the pan so there is an even layer covering the whole base.
6. Cook the first side: Cook over low heat for 5–10 minutes. You want the bottom to set and turn golden brown. Shake the pan gently; if the rosti moves as one unit, it is ready to flip.
7. Flip and finish: Carefully turn the rosti over. The easiest way is to place a plate upside down over the pan, invert the pan so the rosti falls onto the plate, and then slide it back into the pan (add a little more oil first if the pan is dry). Cook the other side for 5–10 minutes until golden and crisp.
8. Serve: While the rosti finishes, heat oil in a separate frying pan and fry the eggs until cooked to your liking. Cut the rosti into wedges, divide between plates, and top with the fried eggs.

Recipe Tips

• Potato Choice: You must use “floury” potatoes (like Maris Piper, King Edward, or Russet). Waxy potatoes contain too much moisture and not enough starch to bind the rosti together, resulting in a mushy mess.
• Pan Size Matters: Mary Berry specifies a 20cm (8in) pan. If you use a larger pan, the potato layer will be too thin and may burn or break apart when flipping. A smaller pan ensures a nice thick cake with a fluffy interior.
• Wringing is Key: Do not skimp on squeezing the potatoes. If you think you’ve squeezed enough, squeeze again. The drier the potato, the crispier the crust.
• Low and Slow: Don’t rush the cooking process with high heat. The thick layer of raw potato needs time to steam and cook through in the middle before the outside burns.
• Make it Vegetarian: You can easily omit the bacon for a vegetarian version, perhaps adding some chopped herbs or cheese to the potato mix for flavor.

What To Serve With Mary Berry Potato Rosti Recipe

This hearty potato cake is a meal in itself, but pairs well with breakfast staples.

• Fried or Poached Eggs: The runny yolk creates a sauce for the crispy potato.
• Baked Beans: A classic British addition.
• Grilled Tomatoes: Adds acidity to cut the richness.
• Sautéed Mushrooms: earthy flavors complement the potato well.

How To Store Mary Berry Potato Rosti Recipe

• Refrigerate: Store leftover wedges in an airtight container in the refrigerator for up to 2 days.
• Reheat: To restore the crispiness, reheat in a frying pan with a little oil or in an air fryer at 180°C for 5-8 minutes. Microwaving will make it soft.
• Freeze: You can freeze the cooked rosti wedges. Wrap individually and freeze for up to 1 month. Thaw in the fridge before reheating in a pan.

Mary Berry Potato Rosti Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 190mg
• Sodium: 450mg
• Total Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 14g

Nutrition information is estimated per serving (based on 2 servings).

FAQs

Try More Recipes:

• Mary Berry Sweet Potato Soup​ Recipe
• Mary Berry Chicken Hotpot With Potato Topping​ Recipe
• Mary Berry Twice Cooked Roast Potatoes​ Recipe