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When Hanger Strikes

  • Writer's pictureMari

Potato Rostis with Poached Eggs and Whipped Ricotta

A simple, wholesome meal for when you're craving good, real food. Super simple potato rostis are the base for this hearty breakfast, topped with a poached egg and a light and airy whipped ricotta with lebnah. One of those meals that make you feel good while you eat them, while still being super satisfying.


Potato Rostis with Poached Eggs and Whipped Ricotta

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 2 servings, 6-8 rostis


  • 4 medium russet potatoes, peeled and grated

  • 2 tbs chives, minced

  • Salt

  • Pepper

  • 2 tbs each butter and olive oil for frying (you may need more or less depending on the size of your rostis)

  • 1/2 cup ricotta cheese

  • 2 tbs lebnah (sub plain yogurt or sour cream

  • 2 eggs (this is for one per person, but you you can increase to two per person)

  • Water to poach eggs

  • 1 tsp white vinegar

  • Lemon zest and olive oil for garnish


  1. Peel and grate the potatoes. Place the grated potato in a clean towel/dish rag/paper towel and squeeze out as much water as you can. Put the potato in a mixing bowl with the chives and a generous pinch of salt and pepper. Mix well to combine.

  2. In a skillet or frying pan, heat up about a tablespoon each of olive oil and butter over medium heat. Make 6-8 thin potato patties with the potato mixture, about 3-4 inches in diameter.  Place the rostis in the hot oil, trying not to crowd the pan. You can cook about 3-4 rostis at a time, depending on the size of your pan.

  3. Fry the rostis for 4-6 minutes on each side, or until a deep golden brown (being careful not to burn). If the rostis are browning too quickly, you can turn the heat down to medium low. While the rostis are cooking, prepare the ricotta and eggs.

  4. To a food processor, add the ricotta and lebnah. Process until smooth and creamy, less than 60 seconds. Set aside until ready to use.

  5. To a small pot, add enough water to submerge your poached eggs (3-5 cups). Turn the heat up to medium and let the water come to a rapid simmer. Once simmering, add the vinegar and stir the water. Carefully crack in one egg - do not touch it. At first it will look like it exploded, but after about 30 seconds it will start to swirl together. Once the water comes back up to a simmer, use a slotted spoon to skim off the white foam at the top, again being careful not to touch the egg. Allow the egg to simmer for 3-5 minutes, or to your preferred runniess. For a firm white with a runny yolk, cook for 3 minutes. Remove the egg with a slotted spoon and keep it in a bowl until ready to use. Repeat with remaining eggs.

  6. Plate your dish. Place 3-4 rostis on a plate, and serve it with your poached egg(s) either on top or on the side of the rostis. Put some of the whipped ricotta lebnah on the plate, and sprinkle it with a touch of lemon zest and a kiss of olive oil. Serve immediately.


  • If you do not have lebnah, you can use yogurt or sour cream but will get a more sour, tangy taste. The lebnah keeps the sauce cheesy.


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