Time 50 mins
Difficulty Easy

Oat Potato Rosti

Oat potato rosti is so tasty and a great accompaniment to just about any meal.  This recipe makes 3 medium sized or 4 mini oat potato rostis.  What more can you wish for in a breakfast, you’re getting it all including the breakfast oats?  Oat rosti aka Hash Browns, Eggs, Bacon and Spinach with Tomato and a delicious tasty tangy Eggs Benedict sauce.
  • 30ml (2TB) Jungle Instant Oats Original
  • 1 large potato (about 285g), peeled
  • ½ medium onion (about 85g), peeled
  • 1 large egg
  • 1.25ml salt or 5ml (1tsp) vegetable stock powder
  • Black or Cayenne pepper and a little extra salt
  • Canola or Sunflower oil for frying
  • Large frying pan


  • 2 large egg yolks
  • 30ml (2TB) melted butter
  • 30ml (2TB) lemon juice
  • 1.25ml salt
  • Black or cayenne pepper
  • 20ml (4tsp) water
  1. Grate the potato and the onion over a colander.
  2. Add 1.25ml salt and mix through. Allow to stand for 15 minutes to drain.
  3. In a large bowl, beat an egg and add the Jungle Instant Oats. Stir through well and allow to soak well together.
  4. In the mean time prepare all your toppings you wish for the potato rosti and keep warm, if necessary.
  5. After 15 minutes, squeeze out all the liquid from the grated potato and onion.
  6. Add the drained, grated potato and onion to the egg and oat mixture.
  7. Add a few shakes of salt and pepper or vegetable stock powder.
  8. With a fork or spoon mix very well together so that all the ingredients are well blended.
  9. Pour oil to cover the base of a large frying pan.
  10. Heat up the frying pan to medium heat and when hot, lower the temperature to low.
  11. Scoop out ½ cup of oat and potato mixture and drop carefully into the frying pan and flatten with an egg spatula to about 14cm in diameter. Neaten the sides if you wish. If there is space, add
  12. another ½ cup of oat and potato mixture to make another rosti.
  13. Set the timer on and fry the rosti for 4 minutes or so and then carefully lift and flip each one to cook on the other side for another 4 minutes or so. Remember to keep the pan on the low heat.
  14. When cooked and golden brown, remove them from the pan and place on a sheet of paper towelling to drain the excess oil. Fry the balance of rosti mixture.
  15. Keep the oat and potato rosti warm on a platter in a low heated oven until you are ready to serve them with their toppings.
  16. Awesome served for breakfast on the weekend topped with steamed spinach, bacon, tomato and eggs Benedict.

    There are so many wonderful toppings for oat potato rosti...
    Cream cheese and smoked salmon, bacon and grated cheese, steamed spinach with fried onions and mushrooms and crumbled feta cheese or simply serve as is or for something sweet, covered with syrup or cinnamon and sugar with lemon.
    Garlic butter brushed over oat potato rostis make a great accompaniment or snack when having a barbecue or dinner party.



  1. Start making your sauce before you poach your eggs.  You can reheat it once your eggs are ready.
  2. Mix all the ingredients together in a heat proof bowl with handles (so it can rest over the edges of a saucepan).
  3. Heat a small saucepan of water to boiling point.
  4. Place the heatproof bowl with the sauce over the hot water to heat through (turn down to medium heat) and stir with a whisk continually until it thickens.
  5. When the eggs, bacon and accompaniments are all ready, simply reheat your sauce and keep stirring as you reheat it over the boiling water in the saucepan.

Product used


Jungle Oats Instand - Original Flavour

Jungle Instant Oats

See Product