Try this crispy haddock & potato rosti recipe – a golden brunch favourite topped with spinach, poached eggs, and Parmesan. Easy, flavourful, and perfect for sharing.
Ingredients
4 medium potatoes (washed, peeled, grated, and squeezed dry)
150g uncooked haddock (cut or flaked)
1 tsp onion powder
Fresh chives, chopped
Black pepper, to taste
2 tbsp grated Parmesan (plus extra for topping)
Butter or oil for frying
Baby spinach, for serving
Poached eggs, for serving
Method
Prepare potatoes – Grate the potatoes, squeeze out excess water, and place in a mixing bowl.
Mix filling – Add haddock pieces, onion powder, chives, pepper, and Parmesan. Stir to combine.
Cook rosti – Heat butter or oil in a pan. Add the mixture, pressing it down evenly. Cook for about 10 minutes until golden underneath. Flip carefully and cook the other side until crispy OR place the pan under the oven grill for a few minutes to crisp the top.
Serve – Transfer to a plate, top with wilted spinach, a poached egg, and Parmesan shavings.
Skip the extra salt, as both haddock and Parmesan naturally add plenty of flavour, and for easy sharing, make a large rosti and cut it into wedges.
by Fish4Africa Ambassador, Claire Baillie-Stewart (@cooking__with__claire)