Seeded Potato Rösti with Portobello Mushrooms

Brunch like the pros — this crispy, crunchy rösti is balanced perfectly with the creamy avocado and hearty mushrooms. Just add coffee and you’ve got yourself a cafe-quality brunch in the comfort of home!

Preparation time Prep: 15 mins
cook 35 mins
Skill level Totally Doable

You will need:

  • 2–3 large or 4–6 small portobello mushrooms (1 or 2 per serve, depending on size)
  • ½ avocado, diced
  • ½ teaspoon olive oil
  • Juice of ½ lemon
  • Toasted sourdough bread slices, to serve
  • Pepitas, for sprinkling
  • Mint or parsley sprigs, to garnish
Seeded Potato Rosti
  • 1 ½ tablespoons ground flaxseed
  • 2 potatoes, peeled and grated
  • 1 ½ tablespoons plain flour
  • 1 tablespoon pepitas, chopped
  • 1 tablespoon sunflower seeds, chopped
  • Olive oil, for pan-frying


  • 1To make the rosti, place the ground flaxseed in a small bowl. Stir in 2 tablespoons water, mix well, then set aside for 10 minutes, or until mixture forms a gel.
  • 2Place the grated potato on a clean tea towel or paper towel, then press and squeeze out as much moisture as possible.
  • 3Place the potato in a large bowl. Add the flour and flaxseed gel. Mix well, then add the pepitas and sunflower seeds and season with a pinch of salt and pepper.
  • 4Pour a good amount of olive oil into a hot frying pan. Divide the rosti mixture into six small portions and use a fork to flatten and form each one into a circle about 1 cm thick and 8 cm wide; you may need to cook them in two batches, to avoid overcrowding the pan. Cook over medium heat for 8–10 minutes on each side, until golden and crispy.
  • 5Meanwhile, in a separate frying pan, cook the mushrooms over medium heat for about 8 minutes on each side, until lightly browned, using a little olive oil if desired. Season to taste with salt and pepper.
  • 6Just before serving, place the avocado in a bowl, drizzle with the olive oil and lemon juice, and sprinkle with salt.
  • 7Arrange the warm rosti, mushrooms and sourdough toast on plates. Top with the avocado, sprinkle with pepitas, garnish with mint and serve straight away.
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