If you are like me and LOVE a good brunch then this sweet potato rosti recipe is certainly for you! A simple recipe that is easy to put together, doesn’t take long to make and tastes amazing. It serves one but the recipe can easily be adapted to serve as many as you like. The perfect weekend brunch for a lazy Sunday morning.
1 medium sweet potato
1 clove of garlic
Handful fresh parsley
Handful spinach leaves
2 slices smoked salmon
1 tsp coconut oil
Peel and grate your sweet potato. Take away some of the moisture by squeezing between two paper towels then add to a bowl.
Chop the garlic and parsley very finely and add to sweet potato. Season with a good amount of salt and pepper and mix together with a spoon.
Add one egg and continue to mix.
Using your hands make the rosti – splitting into four, or however you want to divide the mixture. Whilst doing this heat the coconut oil in a large frying pan over a medium to high heat.
Once the pan is hot add your rosti to the pan and cook for 6-7 minutes on each side. Whilst they are cooking on the second side bring some water to the boil in a pan. Once boiled turn the heat down, stir the water and add an egg to make a poached egg. Leave for a couple of minutes and take out of the pan. Pop the egg on a piece of kitchen roll to drain some of the water.
By now your sweet potato rosti should be ready! They should be lovely and golden brown on both sides.
Pop them on a plate topped with spinach, your poached egg and smoked salmon.