Roesti muffins with bratwurst

Total time: 55m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 322 Kcal, 16g Protein, 6g Carbohydrates, 26g Fat


  • Rösti potato muffins
  • 2 parcels bacon strips (approx. 130 g each)
  • 400 g waxy potatoes, cooked in their skins, day-old, coarsely grated
  • 12 fresh eggs
  • 0.5 tsp salt
  • salt and pepper to taste
  • Onion sauce
  • 1 tbsp butter
  • 3 onions, cut into thin rings
  • 20 g knobs of butter
  • 1.5 dl beef bouillon
  • bratwurst
  • 1 tbsp oil
  • 4 veal bratwurst
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter)

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  • Rösti potato muffins

    Place 2 bacon strips into each of the depressions. Season the potatoes with salt, distribute over the bacon, use a teaspoon to create a depression. Bake: Approx. 15 mins. in the centre of an oven preheated to 200°C. Crack the eggs one at a time, place an egg in each depression, bake for approx. 10 mins. until cooked. Season the eggs.
  • Onion sauce

    Heat the butter in a pan. Add the onions, cover and sauté for approx. 15 mins., remove the lid and cook for a further 5 mins. or so. Pour in the stock, boil for approx. 5 mins. Remove the pan from the heat, stir in the butter.
  • bratwurst

    Heat the oil in a frying pan. Fry the sausages on all sides for approx. 10 mins. Remove, cut into pieces, thread onto wooden skewers as desired. Arrange the roesti muffins on plates with a little onion sauce, serve with the sausages.

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