Crispy Cheesy Potato Rosti V_1

with Sunny-Side-Up Eggs and Sauteed Vegetables

Complex | 30 min

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Contains: Egg, Milk, Mustard, and Wheat.

May Contain: Fish, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts, and other sources of Gluten.

What We'll Send

Russet Potatoes
Fresh Thyme
Aged White Cheddar Cheese
Unbleached Flour
Cremini Mushroom
Onion Diced 1/4"
Red Pepper Flakes
Free Range Brown Egg
Spice Blend
Onion Powder, Dried Mustard, Thyme Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 815
Fat 48g
Protein 30g
Carbohydrates 66g

Cooking Directions


Prepare Rosti Mixture
- Heat oven to 400°F. Line a baking sheet with foil.
- Wash, pick, and chop thyme leaves.
- Peel and wash potato. Grate with a box grater and squeeze out excess liquid. Discard liquid.
- In a large bowl, add potato, thyme, onion, spice blend, unbleached flour, cheddar cheese and half of the garlic. Mix with clean hands until mixture sticks together.
- Season to taste with the following: red pepper flakes, salt and pepper.


Form + Cook Rosti
- Heat 1/4 cup olive oil in a skillet over medium.
- Form 1/4 of the rosti mixture into a firm ball.
- Place each rosti ball into hot oil as you make them and press down until rosti is about 1/2 inch thick.
- Repeat to make 4 rostis.
- Cook rostis for 3-4 minutes per side, or until golden and crispy. Transfer to baking sheet and put in oven.
- Cook 7-10 minutes, or until fully cooked through and crispy on the outside.


Cook Veggies
- Meanwhile, wash spinach.
- Add 2 tbsp. olive oil to a second large skillet over medium-high heat.
-When hot, add mushrooms and cook for 2-3 minutes, or until tender and golden.
- Stir in spinach and remaining garlic for 1 minute, or until tender and bright green.
- Season to taste with salt and pepper.
- Transfer vegetables to a plate and cover with foil to keep warm.


Fry Eggs
- Wipe same skillet clean with paper towel if necessary.
- Put skillet back on stove over medium heat. Add 1 tbsp. each of olive oil and butter.
- Crack eggs into skillet and cook for 3-4 minutes, until whites are set and yolks are still runny.


- Pat dry rostis on paper towel to remove excess oil, then place on plates.
- Serve sunny-side-up eggs beside with a side of vegetables.
- Enjoy!

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