Crispy golden potato rostis topped with smoky bacon, creamy avocado and perfectly cooked eggs, finished with the bold savoury sweetness of Black Garlic & Co’s Black Garlic Tomato Chilli Chutney. A rich and satisfying breakfast packed with crunch, creaminess and a gentle chilli kick.
Potato Rosti Big Breakfast with Black Garlic Tomato Chilli Chutney
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
This Potato Rosti Big Breakfast is the ultimate combination of comfort and bold flavour. Crunchy golden potato rostis with a soft, fluffy centre are layered with smoky streaky bacon, rich eggs and creamy avocado for a hearty café-style breakfast at home. A dollop of crème fraîche adds a cool tangy finish, while the Black Garlic Tomato Chilli Chutney brings a deep umami richness balanced with sweet tomato and warming chilli notes. Finished with fresh chives and cracked pepper, every bite delivers the perfect mix of crispy, creamy, savoury and spicy flavours.
Black Garlic & Co.
Ingredients
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500g Royal Blue potatoes, peeled and coarsely grated
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30g butter, melted
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20g Parmesan cheese, finely grated
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Fine salt and ground pepper
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Three tbsp olive oil
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Four rashers streaky bacon
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Two large eggs
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One small avocado, sliced
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Two heaped tbsp crème fraîche or sour cream
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Two rounded tbsp Black Garlic Tomato Chilli Chutney
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Two tsp fresh chives, finely chopped cracked pepper
Directions
Squeeze excess liquid out of the grated potatoes using your hands. Discard the juice and transfer the potato to a large bowl.
Stir melted butter, Parmesan cheese, salt and ground pepper through the potato.
Heat the oil in a large non-stick frying pan on a moderate heat until hot.
Place the potato mixture in 4 portions into the pan with space around each. Shape each portion into a mound. Gently pat the mound with a spatula into a disc shape about 2cm thick to form rostis, avoid squashing them to avoid liquid leaking out.
Fry the rostis for about 5 minutes until golden and crunchy on the outside and half cooked inside.
In the meantime cook the bacon and fry the eggs in a separate pan.
Use the spatula to flip the potato rostis over and cook the other side, add more oil if needed. Turn the bacon over and flip the egg if desired.
Transfer rostis onto paper towels to soak up excess oil.
Serve rostis with bacon, egg, avocado, crème fraîche and Black Garlic Tomato Chilli Chutney. Garnish with chives and cracked pepper.