Potato Rösti with Scrambled Eggs, Creamed Mushrooms & Spinach, and Pan-Roasted HECK! 97% Chipolata Sausages

This hearty brunch dish is a real crowd-pleaser, combining crispy golden potato rösti with soft scrambled eggs, rich creamed mushrooms and spinach, and perfectly pan-roasted HECK! 97% chipolata sausages. Ideal for a relaxed weekend breakfast, festive brunch or sharing-style table spread.

Serves: 4-6

Ingredients

Potato Rösti

• 1.2-1.5 kg potatoes (Maris Piper or Rooster), peeled

• 1 small onion, grated (optional)

• 2-3 tbsp flour

• Salt & black pepper

• Oil or clarified butter, for frying

Scrambled Eggs

• 8-12 eggs

• 50-75 ml milk or cream

• 1 tbsp butter

• Salt & pepper

Creamed Mushrooms & Spinach

• 400 g mushrooms, sliced

• 2 handfuls fresh spinach

• 1 small onion or 2 shallots, finely diced

• 2 cloves garlic, minced

• 150 ml double cream

• 1 tsp Dijon mustard (optional)

• Salt & black pepper

• 1 tbsp butter

Sausages

• 2 packs HECK! 97% pork chipolata sausages

Optional Garnish

• Chives or parsley

• Grated Parmesan

• Sriracha or chilli sauce

Method

1. Make the Potato Rösti

1. Grate the potatoes using the large side of a grater.

2. Squeeze out as much liquid as possible using a clean tea towel or muslin.

3. Place in a bowl and mix with grated onion (if using), flour, salt and pepper.

4. Heat a non-stick pan with oil or clarified butter.

5. Add the mixture and press firmly into a thick pancake about 1-1.5 cm thick.

6. Cook over medium heat for 7-8 minutes per side until deep golden and crisp.

7. Slide onto a tray and keep warm in the oven at 120°C.

Tip: You can also form smaller individual rösti instead of one large one.

2. Pan-Roast the Chipolata Sausages

1. Heat a drizzle of oil in a frying pan over medium heat.

2. Add the HECK! chipolatas and cook, turning regularly.

3. Cook for 12–14 minutes until evenly browned and fully cooked.

4. Keep warm.

3. Make the Creamed Mushrooms & Spinach

1. Melt butter in a pan and sauté the onion or shallots until soft.

2. Add garlic and cook for 30 seconds.

3. Add mushrooms, season lightly, and cook until browned and moisture has evaporated.

4. Pour in the cream and Dijon mustard (if using).

5. Simmer for 2-3 minutes until slightly thickened.

6. Stir in the spinach and allow it to wilt.

7. Season with salt and black pepper.

4. Scrambled Eggs (Soft & Creamy)

1. Crack eggs into a bowl and whisk with milk or cream, salt and pepper.

2. Melt butter in a pan over low-medium heat.

3. Add eggs and cook gently, stirring slowly with a spatula.

4. Remove from the heat while still slightly glossy - they will finish setting off the heat.

5. Assemble the Dish

1. Place a wedge or individual potato rösti onto each plate.

2. Spoon creamed mushrooms and spinach alongside or over the rösti.

3. Add a generous serving of scrambled eggs.

4. Finish with pan-roasted chipolata sausages.

5. Garnish with chives, parsley, Parmesan or a drizzle of sriracha.