Potato rosti stack with vine tomatoes - Recipes - Slimming World

Potato rosti stack with vine tomatoes

Potato rosti stack with vine tomatoes
  • Serves: 4
  • Cook time: Ready in about 1 hour
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

The firm-textured Desirées are ideal for making these potato pancakes.


  • 800g Desirée potatoes, peeled and coarsely grated
  • Salt and freshly ground black pepper
  • 6 spring onions, very finely chopped
  • 2 garlic cloves, peeled and very finely chopped
  • A small handful of fresh dill, chopped
  • 1 large British Lion egg, lightly beaten
  • Low calorie cooking spray
  • 450g vine cherry tomatoes

For the topping:

  • 4 eggs
  • 150g baby spinach leaves
  • 2 garlic cloves, thinly sliced


  1. Preheat your oven to 190°C/170°C Fan/Gas 5. Place the potatoes in a clean tea towel. Squeeze out as much liquid as possible, repeat with a fresh tea towel, then place in a mixing bowl and season.
  2. Add the spring onions, garlic, dill and egg. Combine all the ingredients using your hands and divide into four portions.
  3. Place a non-stick frying pan over a high heat and spray with low calorie cooking spray. Spoon one portion of potato mixture into the pan and press down with a spatula. Cook for 3-4 minutes on each side, then transfer to a large non-stick baking sheet. Repeat with the remaining three rösti portions, then cook all four in the oven for 10-15 minutes, or until golden.
  4. Meanwhile, place the tomatoes on a baking tray, spray with low calorie cooking spray and roast for 10-12 minutes.
  5. Next, bring a large pan of water to a simmer and carefully break each egg into it. Poach over a low heat of 4-5 minutes, then remove with a slotted spoon and leave to drain on some kitchen paper.
  6. Spray a large, non-stick frying pan with low calorie cooking spray. Add the spinach and garlic, then stir-fry for 3-4 minutes or until the spinach is just wilted. Season well and remove from the heat.
  7. Place each rösti on a serving plate. Top with spinach, an egg and a sprinkling of black pepper, the serve with the vine tomatoes.

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