Sweet Potato Rostis with poached Eggs

Vegetarian
Sweet Potato Rostis with poached Eggs
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Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp olive oil
  • 300 g sweet potatoesgrated
  • 160 g spring onionfinely sliced
  • 75-100 g white flouror almond flour
  • 10 g parsley chopped
  • 3 tsp harissa paste
  • 2 eggs
  • 100 ml yoghurt (dairy)optional
  • 160 g watercressroughly chopped
LunchBreakfast

A simple weekend meal or light dinner, these rostis are easy to make and taste absolutely delicious. You can make them with a variety of root veg, and enjoy them on their own or with poached eggs.

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp olive oil
  • 300 g sweet potatoesgrated
  • 160 g spring onionfinely sliced
  • 75-100 g white flouror almond flour
  • 10 g parsley chopped
  • 3 tsp harissa paste
  • 2 eggs
  • 100 ml yoghurt (dairy)optional
  • 160 g watercressroughly chopped

Gather ...

Gather your ingredients. (Note: we used mixed green leaves in this image)

Squeeze...

Squeeze as much liquid out of the grated sweet potato as possible using a clean cloth. Then place in a mixing bowl with the spring onion, flour, parsley half the harissa paste and season. Mix together, adding a little more flour if needed. Shape into potato rostis.

Heat th...

Heat the olive oil in a large frying pan and fry the rostis for 4-5 minutes on each side, or until golden brown and crispy.

Meanwhi...

Meanwhile, poach the eggs. Bring the water to a rolling boil, swirl the water with a spoon and then crack the eggs into the water, poaching for 2-3 minutes (or until the whites are cooked through). Remove with a slotted spoon and drain on a kitchen towel or paper.

Spread ...

Spread the yoghurt (if using) across the plates and marble through some extra harissa. Top with the rostis, a poached egg and serve with a side of watercress or mixed green leaves.

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