Recipe: Rosti with sausage and vegetables

Welcome back to Tuesday's recipe series, where each week I share a new recipe, which you can download for free. When there is a collection on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. Today's recipe is a rosti with sausage and vegetables.

If you've been following along with this recipe series, you might have noticed that in our household, we really like to eat quiches, pies, slices - anything in a round dish! Why? Because these meals are SO easy! They are usually my Monday night meal because I'll still be recovering from a busy weekend (like the one we've just spent...whose idea was it to do another bedroom makeover?) and I like to throw together something super-quick! So Monday meals for the month will vary between:

- zucchini slice (I love this recipe)

- pea & bacon quiche

- pie with quick crumb crust

- rosti 

Are you starting to get the idea of how I meal plan for the month? Nothing is too complicated, and we do have recipes on repeat. But that is because I know they taste good, are healthy, can be easily varied (e.g. I discovered the other night that our pea and bacon quiche is amazing with zucchini and feta), and are family favourites - so no arguments from a sometimes-fussy 4 year old.

Today's rosti recipe uses potatoes to line the base of the dish, then you just pour the other ingredients on top. Serve with a simple salad of zucchini/cucumber ribbons and some lemon, and you have a delicious meal prepared in no time - which is how cooking on weeknights should be done in my book! Hope you enjoy it :)

Rosti with sausage and vegetables


  • 3 large potatoes
  • 1 onion
  • 1 zucchini
  • 5 sausages
  • 4 eggs
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 2 tbs olive oil
  • Salt & pepper


  • Preheat the oven to 220º C
  • To make the potato base, grate 3 large potatoes and press the mixture into the bottom of a pie dish (this will need to be lined if it is not silicone)
  • Sprinkle the potatoes with salt and drizzle with 1tbs of olive oil. Bake in the oven for 15 minutes
  • Grate the onion and zucchini (or blitz in a food processor) 
  • Heat 1 tbsp olive oil in a pan and sauté zucchini and onion for approx 3 minutes
  • Remove skin from sausages (do this easily by scoring the length of the sausage and pushing the meat out) and add the meat to the pan. Break apart with a spoon and cook until brown
  • While the sausage is cooking, whisk eggs, milk and cheese in a separate bowl, and season to taste
  • Add cooked meat and vegetable mix over the potato base. Pour egg and cheese mixture evenly over the top
  • Bake in the oven for 25 minutes, then allow to cool slightly before serving with a simple salad

Interested in learning more about organising your kitchen? Clever Kitchens is the ultimate guide and video workshop that will show you how! Check it out here >>