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Sweet Potato Rosti

This recipe is adapted from this excellent Australian book: The Paleo Cafe Lifestyle and Cookbook. The link is for amazon.co.uk and is only available in the UK on Kindle. I received a copy of the book from a friend.

Rosti ingredients (makes 4)

  • 2 cups sweet potato, grated
  • 2.5 tbsp ghee (or coconut oil) melted
  • 1 heaped tsp Cajun spice (or 2 sprigs of thyme or other herbs as preferred)
  • Salt & pepper to taste

Rosti method

  1. Preheat oven to 180 degrees celsius.
  2. Line a baking tray with baking paper.
  3. Squeeze out any excess moisture from the grated sweet potato.
  4. Melt the ghee in a small frying pan (which you will use for the bacon and eggs).
  5. Add sweet potato, Cajun spice, salt & pepper, and ghee to a mixing bowl. Combine well (with a spoon or your hands).
  6. Divide into 4 (e.g. with a half cup measure or your hands) and place onto the baking tray.
  7. Roast for 20 minutes or until golden.

Crispy bacon & fried egg(s)

  1. While the rosti is cooking . . .  In the frying pan you used to melt the ghee, fry 2 rashers of bacon per person on both sides until crispy. Set aside and keep warm.
  2. In the same frying pan, when the bacon is done, add one or two eggs and fry

Assembly

  1. Add 2 rosti and 2 rashers of bacon and 1 or 2 eggs per person.
  2. Serve warm and enjoy for breakfast, brunch, lunch or whenever.