sweet potato & pepper rosti

sweet potato & pepper rosti

a quick & easy brunch delight, this sweet potato rosti is packed full of flavour & goodness and the canvas for your vey own brunch creation.

serves 2

ingredients:

• 1 peeled & grated sweet potato

• 1 finely sliced yellow pepper

• 3 or 4 spring green leaves.

• 1/2 shallot

• 2 eggs

• 2 tbsp rapeseed oil

  optional:

• bacon

• avocado

• halloumi

• mushrooms

• wilted spinach

• chilli flakes

method:

1. Preheat your oven to 180C/160C Fan/Gas 4

2. Grate your sweet potato, using a box grater/julienne attachment or finely slice and shred if you have the patience. Repeat with the shallot.

3. Finely slice the yellow pepper (or pepper of presences) so everything is the same size.

4. For the spring greens, remove the stem, roll the leaves up into a baton and finely shred. You could use cavolo nero, kale or any other greens you wish.

5. Place everything into a mixing bowl. Season with salt & pepper, add the oil (you can replace the oil with melted butter) and mix together. Can be prepared in advance and kept in the fridge.

6. Add to a frying pan, softening the rosti mix.

7. Once all heated through transfer onto a tray lined with baking parchment. Form two circular rosti shapes, pressing down to make compact.

8. Bake in the oven for 15 - 20 minutes until golden crisp.

9. Fry your eggs gently in rapeseed oil, so the white is cooked through and the yolk still perfectly runny. Poached Eggs would also work admirably.

to assemble:

1. Pull the Rosti’s out of the oven, using a slice to lift off the tray and into serving bowl or plate of your choosing.

2. This is the time to get creative, add your breakfast items of choice. Any of the following would be welcome additions: bacon/avocado/wilted spinach/ halloumi/ mushrooms - the list is endless.

3. Place on top the fried egg, top with flaked sea salt & chilli flakes.