Sweet Potato Rosti Breakfast

cutting egg

Having spent much of last month working on a raw food yoga retreat in Chalabre, France – chia pudding and fresh juice breakfasts have become a bit of a default option. Not a bad one! They’re easy to make and super nutritious, and I do have this habit of falling in love with a recipe and making it endlessly for a week or two until I get bored.

Much as I would love to, I can’t take full credit for this mornings recipe. This sweet potato rosti with poached egg is entirely the work of my lovely friend Vaughn – with me as sous chef (kind of!) I am fully aware of how potentially awkward my diet is – most of the time I’m endlessly reeling off foods I can’t eat! This breakfast just proves that limiting food for health reasons does not mean restricting flavours and colours. Give these a try over the weekend I guarantee you will love them!

poached egg

INGREDIENTS (makes 2 servings)

1 medium sweet potato

1 large onion

3 eggs

Drop of white wine vinegar

Salt and pepper

3 tablespoons coconut oil


Peel and grate the sweet potato and onion. Squeeze any excess moisture from them.

Use a fork to beat one egg, add it to the potato mix and season with salt and pepper

Spoon the mixture into a pancake ring or cookie cutter. Use your fingers to compress everything and gently push out the formed rosti

Heat 3 tablespoons of coconut oil in a heavy base frying pan and carefully lift the rosti into the hot oil

Fry for a couple of minutes until the underneath is golden brown. Carefully turn and repeat on the opposite side. Do the same with the second rosti

Place both rostis into a preheated oven for 20-30 minutes at 200oC until baked through

In the meantime boil a pan of water with a drop of white wine vinegar and poach two eggs

Serve with an extra twist of salt and pepper. I’ve used garden thyme flowers.

potato rosti

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