Potato cake with chilli eggs

Simple, student dish with potato, eggs and a pinch of chilli to give it a bit of a kick – ready in 40 mins

  • Prep:10 mins
    Cook:30 mins
    Ready in 40 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 508
  • fat 25g
  • saturates 5g
  • carbs 52g
  • sugars 0g
  • fibre 4g
  • protein 22g
  • salt 0.48g


  • 550g potatoes
  • 1 onion
  • 2 tbsp olive oil
  • 4 eggs
  • 1 red chilli, deseeded and finely chopped or pinch dried chilli
  • 2 tbsp roughly chopped fresh coriander, optional
  • crusty bread, to serve


Make it different
For a mixed-vegetable rösti, try using grated carrot, parsnip and potato.


  1. Peel and coarsely grate the potatoes, then squeeze out as much liquid as you possibly can with your hands. Set aside on kitchen paper, dabbing off any leftover juices. Grate the onion and do the same.

  2. Heat the olive oil in a large, non-stick frying pan, tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden. Stir in the potatoes and mix. Fry the mixture in an even layer for about 15 mins until cooked and golden underneath. Meanwhile, heat the grill to high.

  3. Slide the pan under the grill and cook for 5 mins or until golden on top. Using a spoon, make four dips in the surface of the cake. Crack the eggs into the dips, season and scatter over the chilli. Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked. Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread.

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