Jamie Oliver’s Giant Veg Rösti is a hearty, colorful, and vegetarian-friendly breakfast or brunch dish. Made with coarsely grated potatoes and carrots, roasted until golden and crispy, it’s topped with a fresh pea and spinach salad, creamy feta, and poached eggs for a wholesome, flavor-packed meal.
With a few simple ingredients and some hands-on prep, this dish brings vibrant color, texture, and freshness to your table—perfect for sharing family-style.
Why Everyone Will Love This Recipe
- Crispy, golden rösti with tender vegetables
- Fresh pea and spinach salad adds bright flavor
- Poached eggs provide rich creaminess
- Easy to customize with other root vegetables
- Perfect for brunch, lunch, or light dinner
It’s comforting, fresh, and crowd-pleasing.
Cooking Tips
- Use super-fresh eggs for easier poaching.
- Squeeze excess liquid from the grated vegetables to ensure a crispy rösti.
- Customize vegetables—any crunchy root veg works.
- Swap greens—other leafy vegetables can replace spinach and peas.
- Cheese is optional—feta adds creaminess and salt, but you can skip it.
Frequently Asked Questions
Can I make the rösti without carrots?
Yes, you can use parsnips, sweet potatoes, or any crunchy root vegetable.
Can I fry instead of roasting?
You can, but roasting gives a golden, evenly crisp texture with less oil.
What type of potatoes work best?
Floury potatoes like Yukon Gold or Maris Piper are ideal.
Can I make the salad in advance?
Yes, but add the feta just before serving for the best flavor.
Can I use fried eggs instead of poached eggs?
Absolutely, especially if your eggs aren’t very fresh or you prefer a more hands-on approach.
Can I prepare the rösti ahead of time?
Yes, you can prepare the grated vegetables and toss with oil and seasoning ahead, then roast when ready.
How to Store
Leftover rösti can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness. The salad is best made fresh.
How to Freeze
Rösti can be partially cooked and frozen before topping with eggs and salad. Freeze for up to 1 month. Reheat thoroughly in the oven before serving.
Ingredients
- 600 g potatoes
- 3 large carrots
- ½ tsp Dijon mustard
- Juice of ½ a lemon
- Extra virgin olive oil
- Olive oil for roasting
- 100g frozen peas
- 100g baby spinach
- 4 large eggs
- 50g feta cheese
How to Make Jamie Oliver's Veg Rosti
- Preheat the oven to 180°C (350°F). Peel and coarsely grate the potatoes and carrots. Toss with a pinch of sea salt and let sit for 5 minutes.
- Mix Dijon mustard, lemon juice, and a few tablespoons of extra virgin olive oil in a medium bowl. Season lightly with salt and black pepper. Set aside.
- Drizzle olive oil into a large mixing bowl with a pinch of pepper. Squeeze out excess liquid from the grated vegetables, then add them to the bowl. Toss well to combine.
- Spread the mixture evenly over a large oiled baking tray (approx. 30 × 40 cm). Roast for 35 minutes, until golden on top and crispy around the edges.
- Blanch the peas for 1 minute in boiling salted water. Scoop into the bowl with the dressing and pile the spinach on top.
- Gently simmer water in a pan. Crack in the eggs and poach to your desired doneness. Remove with a slotted spoon.
- Place the roasted rösti on a serving platter. Top with poached eggs, toss the pea and spinach salad, and scatter the feta over the top.
- Serve immediately and enjoy family-style.
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