Potato Rostis with Smoked Ocean Trout, Creme Fraiche & Soft Boiled Eggs

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 Serves

We teamed up with @seedheritage to bring you a delicious Mother’s Day Breakfast! Learn how to make cafe worthy potato rostis (that’s just a fancy way of saying hash browns), topped with tasty smoked fished a tangy zesty creme fraiche and while you’re at it learn to make perfect (easy to peel) soft boiled eggs! We hope everyone has a Happy Mother’s Day and treats their mum to breaky.. but not in bed, cause crumby sheets are eww!

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 4 Serves


  • 6 Potatoes ('waxy' style preferred)
  • 6 Eggs
  • 1 Onion (red or brown)
  • 1 Lemon
  • Dill
  • 1 small handful Thyme
  • 150 g Smoked fish, (Recipearce are using ocean trout)
  • 1 Ripe avocado
  • Creme fraiche - approximately 1 tablespoon per serve , (could replace with yoghurt or cashew cheese)
  • Salt
  • Pepper
  • Oil (for frying)


  • Knife
  • Peeler
  • Grater
  • Zester
  • 2× spatulas or 1x spatula and large spoon
  • Wooden spoon
  • Chopping board
  • Mixing bowl
  • Tea towel, cheesecloth or muslin
  • Egg ring (optional)
  • Sauce pan
  • Frying pan


  • 1)

    Peel potatoes and grate them on coarse setting into mixing bowl

  • 2)

    Finely chop or grate onion and add to mixing bowl

  • 3)

    Spread clean tea towel onto bench and pour potato and onion mix into centre of tea towel

  • 4)

    Gather up edges and ring out liquid from mixture into bowl or sink. Discard of liquid

  • 5)

    Pour now dried mixture back into the bowl

  • 6)

    Add zest of one lemon, two eggs, handful of thyme leaves, large pinch of salt (approximately a tablespoon) and a good crack of pepper into the mixture

  • 7)

    Fill a saucepan with water and put on stove to bring to the boil

  • 8)

    Put a pin prick into top and bottom of four eggs (makes them easier to peel after boiled)

  • 9)

    Once water boiling, lower eggs gently into water on a spoon, cook for 6 minutes

  • 10)

    After 6 minutes, place saucepan under cold running water to stop them from continuing to cook, then set aside.

  • 11)

    Divide potato mixture into 4 serves, can weigh out if want them precise

  • 12)

    Lay baking paper out onto bench and spoon egg mixture into an egg ring and flatten down with the back of a wooden spoon. Repeat for the four rostis.
    – If you do not have an egg ring can spoon mixture onto baking paper and flatten out with wooden spoon-will have more of a “rustic” shape

  • 13)

    Get pan on high heat on hot burner, cover bottom of pan generously in oil and allow to heat up

  • 14)

    To check when temperature is right for frying, either use thermometer and aim for around 180C or pinch a little bit of the mixture off and drop into oil, if it starts bubbling straight away you are good to go!

  • 15)

    With the spatula gently place your rostis into the pan

  • 16)

    Set paper towel next to pan for when they are finished

  • 17)

    After approximately 7 minutes your rostis should be ready to flip
    Note: this cooking time is dependent on potatoes use, temperature of oil etc. So can use a spatula on the bottom and a spatula on the top to look under the rosti and check if it is cooked to your liking

  • 18)

    Flip and cook on under side for approximately 5 minutes

  • 19)

    Place on paper towel to drain

  • 20)

    Prep your other toppings by slicing avocado into chunks, chop dill tips, cut cheeks off lemon, remove skin from smoked fish (if yours has it) and peel the shell off the eggs

  • 21)

    Jazz up creme fraiche by adding a couple of squeezes of lemon, pinch of salt and a crack of pepper, then mix and have a taste

  • 22)

    Assemble dish by placing rosti into centre of plate, add a dollop of creme fraiche (approximately one tablespoon) into centre of rosti and spread, flake some smoked fish on, pop some chunks of avocado on, cut soft boiled egg in half and place on top, sprinkle with dill, squeeze some lemon, add a small pinch of salt and a crack of pepper

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