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Pumpkin rösti with poached egg, and mint, feta and avocado salad

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

By Lisa Featherby
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Pumpkin rösti with poached egg, and mint, feta and avocado salad
This rösti is equally good for breakfast or lunch with a light salad added for zing. Kent (Jap) pumpkin contains a good amount of starch, which is perfect for holding the rösti together as it cooks.


  • 120 gm peeled Kent pumpkin, coarsely grated
  • 120 gm Desiree potatoes (about 1 large), peeled, coarsely grated
  • 1 Spanish onion, coarsely grated
  • 2 tbsp finely chopped thyme
  • 160 ml olive oil
  • 4 eggs
  • To serve: lemon wedges
Mint, feta and avocado salad
  • 2 cups (firmly packed) flat-leaf parsley
  • 1 cup (firmly packed) mint, torn
  • 100 gm Persian feta, crumbled
  • 1 avocado, cut into dice
  • ½ Spanish onion, thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of ½ lemon


  • 1
    Preheat oven to 190C and line a baking tray with baking paper. Combine pumpkin, potato, onion and thyme in a large bowl and season to taste.
  • 2
    Heat 40ml oil in a frying pan over medium-high heat, add a quarter of the pumpkin mixture, press down to 1cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes). Repeat three times with remaining pumpkin mixture.
  • 3
    Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).
  • 4
    Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.


Drink Suggestion: Brunch-time bubbly. Drink suggestion by Max Allen