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Brian Turner's Big Brekkie (Swiss, German and English!)

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“Its a yorkshire chef but the recipe is both english and european since it includes Rosti and traditional eggs and european sausages. Homemade potato rosti, regular sausage meat kicked up a notch, eggs, fried bread and tomatoes..and all in less than 30 mins to prepare YUM. Make this for your sweetie on a cold morning, or the whole family by increasing the ingredients.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the rosti, place the grated potato, spring onion and seasoning into a bowl and mix together until combined.
  2. Heat the oil in a small pan and scatter the potato in, spreading it out evenly.
  3. Gently fry for 3-4 minutes on each side until crisp, golden and cooked through.
  4. Place the sausage meat, breadcrumbs, ketchup and mustard into a large bowl and mix together until well combined. Shape the mixture into a sausage.
  5. Heat the oil in a non-stick frying pan and fry the sausage for 6-8 minutes or until cooked through, turning occasionally.
  6. Heat one tablespoon of oil in a griddle pan and griddle the bread for 2 minutes on each side, or until crisp and golden. Transfer the fried bread to a serving plate.
  7. Cook the tomato in the griddle pan for 2-3 minutes on each side.
  8. Meanwhile, heat the remaining oil in a medium frying pan and crack the eggs in beside each other. Gently fry for 1-2 minutes, carefully spooning the oil over the top to cook the top.
  9. Transfer the eggs, tomato, rosti and sausage onto a serving plate with the fried bread and serve at once.

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