Sweet Potato Rosti Breakfast Stack with Smoked Salmon and Poached Egg
Sweet potato might not be your usual go-to breakfast choice, but it makes a great flavoursome and nutritious alternative to bread which can easily be overconsumed at Christmas time. Top with fresh smoked salmon and poached egg to make the perfect nourishing breakfast, brunch or lunch on those colder days!
Serving 3-4
Ingredients
Rosti:
2 large sweet potatoes, peeled
1 small red onion, diced
2 eggs
2 spring onions, chopped
2 tsp dried rosemary
2 tsp dried thyme
2 tsp ground cinnamon
pinch salt and pepper
1 tbsp olive oil
Topping ideas:
smoked salmon
poached egg
fresh herbs
chilli flakes (optional)
nigella seeds
pomegranate seeds
Method
1. Preheat the oven to 190°C fan and line a baking tray with parchment.
2. Grate the sweet potatoes using a box grater or food processor with the grater blade. Add to a mixing bowl with the chopped red onion, 2 eggs, spring onions, herbs, and spices and dried chilli flakes.
3. Season with salt and pepper, drizzle over the olive oil and mix everything together thoroughly.
4. Using your hands make 3-4 rostis of your desired size and thickness (usually 2 – 3 cm thick works well) and place these on the baking tray
5. Bake for 30 minutes, flipping halfway so both sides crisp up.
6. Meanwhile poach your eggs and gather all other toppings together.
Assemble the breakfast stack and enjoy!
