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A fork cutting into Rosti Eggs Benny on a white plate garnished with chopped bacon and chives.

Rosti Eggs Benny

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 12 rosti 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


This Rosti Eggs Benny recipe is brunch heaven! A delicious alternative to classic eggs Benedict that is absolutely mouthwatering and perfect for a special brunch.



Rosti Ingredients:

  • 3 large potatoes (russet or yukon gold)
  • 1 small onion
  • 1 egg
  • 1/4 teaspoon turmeric
  • sea salt to taste (approx. 1/2 – 1 teaspoon)
  • Pinch of cayenne or freshly ground black pepper
  • Avocado oil, for frying

Other Ingredients:


Make Potato Rosti:

  1. Grate potatoes: Peel and coarsely grate the potatoes (either with a hand grater or food processor).
  2. Grate onion: Finely grate the onion.
  3. Squeeze out liquid: Place the potatoes and onion in a clean kitchen towel or several layers of cheesecloth and squeeze out all the liquid.
  4. Make mixture: Place squeezed out potatoes and onion into a large bowl with the remaining rosti ingredients and mix together.
  5. Heat oil: Heat 1/2 inch of avocado oil in a large pan over medium-high heat. (I like to use a cast iron skillet).  You can test the heat by dropping a shred of potato in the pan (you want it to start sizzling right away or the pan is too cold but if it smokes and burns then the pan is too hot).
  6. Pan fry rosti: Drop large spoonfuls of the mixture into the pan to form circles that are larger than poached eggs  (about 3.5 inches in diameter) and flatten with the back of a spatula.  You can also use a circle food ring to help with this.  You will be able to fit 3 or 4 rosti in the pan at a time. Cook for 3-4 minutes on each side or until golden brown.  Place paper towels on a baking sheet with a rack on top.  Place cooked rosti on the rack and repeat with remaining mixture.
  7. Oven Method: This option is easier and less messy than pan frying but the texture and color will not be the same. Preheat oven to 400F.  Line a baking sheet with parchment paper and form the rosti mixture into 3.5 inch circles, flattening with the back of a spatula.  Brush the tops with a little oil and bake for 30 minutes or until golden brown and crispy on top.

Make Eggs & Sauce:

  1. Poach eggs: Poach the number of eggs you need depending on how many people you are serving.
  2. Make hollandaise sauce: I like to make this easy hollandaise sauce recipe.

Assemble Rosti Eggs Benny:

  1. Plate it up: Place a poached egg on top of a potato rosti followed by a generous drizzle of hollandaise sauce. Scatter over some crispy bacon pieces and chopped chives. Now for the best part – time to dig in and enjoy!


  • A 3.5 inch food stainless steel food ring comes in really handy when forming the rosti.  It takes the guess work out of sizing.  Place in the pan or on the baking sheet and fill the bottom of it with a layer of the rosti mixture.  Pack it down, lift off the ring and continue with the rest of them.
  • This recipe makes about 12 potato rosti and I usually serve two per person. Therefore, you might have more rosti than you need for the eggs benny.  Simply store the extras in the fridge and reheat as a delicious side for another meal.
  • Rosti can be made ahead of time and reheated on a rack set over a baking sheet in a 375F oven for 7-10 minutes. Or reheat and crisp them back up in an air fryer.
  • Plan of attack: For a more relaxing brunch, I personally like to make the potato rosti and bacon ahead of time. While the rosti is reheating, I poach the number of eggs I need and make the hollandaise sauce.