Corned Beef Rosti Recipe

Nothing says more 1920s post depression breakfast than a tin of questionable meat.

But let’s not dismiss the magic that is corned beef, I could and have eaten it out of the tin with a spoon. It isn’t anything to be proud of I realise.

But if you’re bored with toast or your soggy crunchy nuts, how about some extra effort on a Sunday morning and give yourself the breakfast you deserve! This is a super simple and delicious rosti recipe which goes well with eggs of any kind and lots of hot sauce.

Look at that!


Serves: 2

  • 3 medium sized potatoes, grated
  • 2 medium carrots, grated
  • 1 small onion, finely diced
  • 2 tbsp flour
  • 1 egg
  • 150g corned beef
  • salt and pepper

Grate the potatoes and carrots and put them in a colander, put a clean tea towel on top and place  a heavy object, like a crystal ball or a brick on the tea towel. The important thing here is to get as much moisture our of the potatoes as possible, otherwise the rosti will fall apart!

Chop the onions finely and once you feel like you squeezed most of the moisture out, add to the carrot and potato mix in a large bowl.

Add an egg, flour, salt and pepper and corned beef. Mix thoroughly. If you feel fancy, add a dash of smoked paprika and some dried chilli flakes.

If the mixture seems too moist, add a bit more flour, if it’s a little wet, add a little water.

Drop in a generous amount of hot oil in a frying pan and gently press down with a spatula. Fry for about 3 mins on each side then transfer onto kitchen towel which will absorb excess oil.

Serve while still hot with eggs on the side! Breakfast is ready!



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