Roesti muffins with bratwurst

Roesti muffins with bratwurst

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 322 kcal
, Fat: 26 g
, Carbohydrate: 6 g
, Protein: 16 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rösti potato muffins

2 parcels bacon strips (approx. 130 g each)
400 g waxy potatoes, cooked in their skins day-old, coarsely grated
½ tsp salt
12 fresh eggs
salt and pepper to taste

Onion sauce

1 tbsp butter
3 onions, cut into thin rings
1 ½ dl beef bouillon
20 g knobs of butter


1 tbsp oil
4 veal bratwurst
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12-hole muffin tin (each hole approx. 7 cm in diameter)

How it's done

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Rösti potato muffins

Place 2 bacon strips into each of the depressions. Season the potatoes with salt, distribute over the bacon, use a teaspoon to create a depression.


Approx. 15 mins. in the centre of an oven preheated to 200°C. Crack the eggs one at a time, place an egg in each depression, bake for approx. 10 mins. until cooked. Season the eggs.

Onion sauce

Heat the butter in a pan. Add the onions, cover and sauté for approx. 15 mins., remove the lid and cook for a further 5 mins. or so. Pour in the stock, boil for approx. 5 mins. Remove the pan from the heat, stir in the butter.


Heat the oil in a frying pan. Fry the sausages on all sides for approx. 10 mins. Remove, cut into pieces, thread onto wooden skewers as desired. Arrange the roesti muffins on plates with a little onion sauce, serve with the sausages.

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