I'm sure no one is going to disagree with me here, but how good are weekends? Even winter weekends - you can't go past that lazy lie-in, the fancy breakfast and (if you're lucky) the freshly brewed coffee delivered by a loved one :) This breakfast came together a couple of weeks ago, and yes some might argue that the effort required for sweet potato rosti is just that little bit too much for a Sunday morning. But if you didn't indulge too heavily the night before and feel up to it, I think this recipe will really float your boat. It took me a while - when it comes to crispy rosti, sweet potatoes are sooooo much more precious than regular potatoes - but after a lot of trial and error I'm ready to share. Enjoy!
Serves 2
Prep: 20 minutes
Cook: 10 minutes
Ingredients
Rosti:
1 small sweet potato, peeled and grated
1/4 cup grated parmesan
1/4 cup plain flour
1 egg
50g melted butter
salt and pepper
2 eggs
4 rashers middle bacon
1 ripe avocado
Juice of 1/2 lemon
1 tsp chia seeds
Chili flakes, to serve
Method:
Preheat oven to 180C.
Fill two small saucepans with 3 inches of water and a splash of white vinegar and set over high heat.
To prepare the rosti, place all ingredients in a large mixing bowl and combine well.
Heat 0.5cm oil in a non-stick, heavy bottomed frying pan over high heat. Using a 1/4 cup measure, dollop the rosti into the pan. I'll normally only do two rosti at a time so as not to crowd them. Depending on the size of your potato, this will mean 2 or 3 rostis each. Once in the pan, use a spatula to gently press down and flatten the rosti until it's about 1cm thick.
Lower the heat to medium and let the rosti cook for around 3 minutes or until golden. Use your spatula to flip it over - carefully! I've been splattered with hot oil many times at this point. Cook the other side for 2 minutes and then transfer to a baking tray and put in the oven to stay warm while you cook the other rostis.
The water in your saucepans should be boiling by now. Reduce it to a rolling boil, as in there are rolling bubbles at the edges of the pan but it's not going crazy. Crack an egg into a small bowl. Using a spoon, create a whirlpool in the water of the first saucepan. Carefully slip the egg into the middle of the whirlpool and watch that white whirl around the yolk, creating a lovely round shape. Repeat with the other egg and saucepan. After 4 minutes, remove the eggs using a slotted spoon and set onto a plate lined with paper towel to drain. Repeat with your remaining two eggs. (For a more detailed explanation of how to perfectly poach your eggs, check out my post here: https://www.emscreativekitchen.com/post/the-perfect-poached-eggs)
Once your rostis are all in the oven, add a little more oil to the rosti pan and cook your bacon until crispy.
Slice your avocado in half and ditch the pit. Remove the flesh to a bowl and add the juice of half a lemon. Use a fork to smash it together, and once it's a good consistency (I like mine to be a little lumpy still!) stir through your chia seeds.
It's time to plate! Start with your rosti, fresh from the oven. Pair it with some delicious crispy bacon and spoon a dollop of smashed avo alongside. Top the whole thing with two of those perfect poached eggs, and sprinkle chili flakes and even some extra chia seeds on top. Your efforts have paid off!
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