Roesti with cervelat

Total time: 50m
Preparation Time: 50m

For 2 people

Nutritional Information

Contains 602 Kcal, 24g Protein, 33g Carbohydrates, 41g Fat


  • Roesti
  • 2 cervelat sausages, peeled
  • 500 g waxy potatoes, cooked in their skins
  • 0.25 tsp salt
  • 0.5 tsp curry powder
  • 2 tbsp butter
  • Fried egg
  • 2 eggs
  • a little butter
  • salt and pepper to taste

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  • Roesti

    Coarsely grate the cervelat and potatoes using a roesti grater, mix well with the salt and curry powder. Heat the butter in a non-stick frying pan. Add the potato mixture, fry for approx. 5 mins., stirring occasionally. Shape the roesti into a cake. Continue to fry the roesti (uncovered) over a medium heat for approx. 10 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add a little butter to the pan, slide the roesti back into the pan with the uncooked side facing down, finish cooking (uncovered) for approx. 10 mins.
  • Fried egg

    Heat the butter in the same pan. Crack the eggs one at a time, slide into the pan, fry over a low heat until the egg whites are set but the yolks are still runny, season. Serve the fried eggs on top of the roesti.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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