Potato rösti with a fried egg
A Scandinavian breakfast for the galley that copes with rough seas, about 15 min hands-on.
- Breakfast
- Scandinavian
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Butter40 g (10 g)
- Eggs220 g (≈ 4.5 eggs) (55 g (≈ 1 egg))
- Salt2 g (0.5 g)
Method
- Grate the potato; squeeze out the water.
- Fry as flat cakes in butter, 5 minutes a side.
- Top with a fried egg.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 304
- protein
- 11 g
- fat
- 14 g
- carbs
- 35 g
- sugar
- 2 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes