Smoked Kahawai
Potato Rosti

NP Ahia Kahawai potato rosti 9418200415

Serves 4 | Preparation time: 10mins | Cooking time: 20mins


200g ahiaTM freshly smoked kahawai manuka honey
750g starchy potatoes like Agria
2 spring onion, finely diced
2 eggs, beaten
Salt and freshly ground black pepper
½ cup vegetable oil, for frying


Poached eggs and fresh herbs



Remove the Ahia Smoked Kahawai from the fridge and packaging. Flake the flesh of the fish, discarding any bones or skin.

Peel the potatoes, and grate or shred. Spoon onto a dry, clean tea towel and squeeze tightly with hands to squeeze out any moisture.

Mix together the potato, Ahia Smoked Kahawai and spring onion in a large mixing bowl. Season well with salt and freshly ground black pepper. Add the beaten egg and mix well to combine.

Heat a shallow frying pan with enough oil to cover the base. Heat over medium heat. Oil should be hot when adding the potato and the turn down the heat to medium checking that potato doesn’t burn.

Add potato & Smoked fish mixture in spoonfuls at a time, use a spatula to level the potatoes evenly across the top. Cook one side for 3-4 minutes. Turn over carefully with a spatula and cook for a further 3 minutes. Cook in batches of 2-3 at a time. Leave each rosti to drain on clean absorbent towels in a warm oven while cooking remaining rosti.

Serve the rosti hot with poached eggs and sprinkle with fresh chives and salad greens.

Tips & variations

Any of the Ahia smoked fish range can be used in the making of these rosti.

Kumara can easily be substituted for the potato.