Zucchini Rosti

Smoked Salmon on Zucchini Rosti

A Rosti For Breakfast Anyone?

This is the perfect breakfast treat, a bit more lux than the usual eggs on toast. I copied this recipe for the Zucchini Rosti. This makes a change from the usual Potato Rosti, even though potatoes are still used. I think I have one of those recipes somewhere too. If I find it I will add it to this site as well. There is no reason why you couldn’t have this as a light lunch with friends. I am sure it would impress them.

Zucchini Rosti Recipe

Serves 8


4 large Sebago or Golden Delight potatoes, peeled & coarsely grated
4 large zucchini, coarsely grated
160ml (2/3 cup) olive oil
8 free range eggs
4 large ripe tomatoes, coarsely chopped
¼ cup fresh dill sprigs
8 slices (about 200g) smoked salmon
Lemon wedges, to serve


Combine the potato and zucchini in a colander. Squeeze out excess moisture
Transfer to bowl and season with salt and pepper
Preheat oven to 120°C
Heat 2 tablespoons of oil in a large non stick frying pan over medium to high heat
Spoon four ¼ cup portions of potato mixture into the pan and flatten into 10 cm discs
Cook for 4-5 minutes each side or until golden then transfer to a baking tray
Place in oven to keep warm and repeat in 3 more batches reheating the pan between batches
Line eight 125 ml (½ cup) capacity ramekins with plastic wrap, allowing the sides to overhang
Crack 1 egg into each lined ramekin, twist and tie the edges to seal
Bring a large 22 cm (base measurement) saucepan of water to the boil then remove from heat
Transfer eggs in the plastic wraps to water, cover and set aside for 4-5 minutes until set
Transfer the eggs to a plate and use scissors to cut the plastic wrap and unwrap the eggs
Combine tomato and dill in a bowl
Divide the rosti among the serving plates, top with the salmon, poached eggs and tomato mixture
Serve with lemon wedges


Halve or quarter the ingredients to make a smaller batch
Add chopped fresh basil to the tomato mixture instead of the dill or add capers
You can side step the use of the ramekins if you have no problem poaching eggs in a saucepan
Prepare the rosti a day ahead, cover and store in the fridge
Twenty five minutes before serving, preheat oven to 200°C and bake rosti for 15 minutes until heated through

  • This recipe was found on taste.com.au
  • Recipe submitted by Gemma Purcell
  • Photo: Ben Dearnley
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