Parsnip and potato rosti with homemade rosemary hollandaise

Make your next breakfast a meal to remember with this delicious rosti recipe! Serve with homemade rosemary hollandaise, poached eggs and crispy streaky bacon for a tasty family breakfast or brunch

By Jo Wilcox
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Rosemary hollandaise
  • 2 egg yolks
  • 1/4 cup lemon juice
  • 1 teaspoon wholegrain mustard*
  • 2 teaspoon chopped fresh rosemary
  • 150 gram warm, melted butter
  • sea salt
Parsnip and potato rosti
  • 2 medium potatoes, peeled and grated
  • 2 medium parsnips, peeled and grated
  • 1 teaspoon caraway seeds
  • 1 egg, beaten
  • 1/2 cup rice bran oil (or similar), for frying
To serve
  • 4 poached eggs
  • 8 strips cooked streaky bacon
  • rocket or similar (optional)


Parsnip and potato rosti with rosemary hollandaise
  • 1
    For hollandaise, whisk yolks, lemon juice, mustard and half the rosemary in a stainless-steel or glass bowl. Place bowl over a pan of boiling water and whisk for 1-2 minutes until fluffy and pale.
  • 2
    Slowly whisk in butter in a thin stream until mixture begins to thicken and become saucy. Remove from heat and season to taste with sea salt and black pepper. Cover and keep in a warm spot.
  • 3
    For the rosti, squeeze excess moisture from grated potato with your hands then combine with grated parsnip, caraway seeds and beaten egg.
  • 4
    Heat the oil in a large frying pan and shape the grated mixture into eight patties using your hands.
  • 5
    Cook patties two at a time, pressing down to flatten slightly, until golden on each side and cooked through. Keep patties warm in oven while you poach eggs and cook bacon to your liking.
  • 6
    Add one or two rosti to each plate and top with crisp bacon and a poached egg. Drizzle over the warm hollandaise, garnish with remaining chopped rosemary and serve with some rocket if desired.


  • Check label if eating gluten free.

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