Food & Drinks

Pumpkin & potato rosti with salmon & soft eggs recipe

Perfect for any meal of the day!

Serves: 4

Prep: 20 mins

Cook: 1 hour

Leftover eggs? Or pumpkin? Or potatoes? Well if you have all three, call yourself lucky! Or just buy these ingredients to make this absolutely delicious salmon dish.


  • 1kg butternut pumpkin, peeled, grated

  • 500g desiree potatoes, grated

  • 2 tbsp olive oil

  • 300g skinless salmon fillets

  • 4 cups water

  • 2 tsp white vinegar

  • 4 eggs

  • ½ cup frozen peas, blanched

  • 60g bag baby spinach leaves

  • 100g feta, crumbled

  • tomato chutney, to serve

How to make the pumpkin & potato rosti with salmon & soft eggs:

  1. Preheat oven to 180°C. Lightly grease a 30 x 40cm oven tray.

  2. In a large bowl, toss pumpkin, potatoes and olive oil together. Season. Spread on tray, pressing to fit.

  3. Bake 45-50 mins. Turn halfway through cooking (cover edges with foil if over-browning). Top with salmon. Bake 10 mins.

  4. Meanwhile, in a large saucepan, bring water to boil on medium. Stir vinegar through. Reduce heat to low. Slide eggs into gently simmering water, 1 or 2 at a time. Simmer 2-3 mins until cooked to taste. Remove with a slotted spoon.

  5. Break up salmon into chunks over rosti. Top with poached eggs, peas, spinach and feta to serve. Accompany with tomato chutney.

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