Sweet potato rösti with poached eggs recipe
Perfect for breakfast, lunch or dinner, these röstis are divine. Crispy sweet potato cakes are topped with zingy guacamole and a silky poached egg.
Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
Ingredients
- 4 sweet potatoes
- 11 eggs
- 1 handful fresh parsley, chopped
- 1 handful spring onions (scallions), chopped
- 1 tsp dried chilli flakes (plus extra to garnish)
- 2 large avocados
- 1 handful fresh chives (plus extra to garnish), chopped
- 1 lemon, juice only
- 1 pinch salt and pepper
- 1 drizzle of olive oil
- 4 sweet potatoes
- 11 eggs
- 1 handful fresh parsley, chopped
- 1 handful spring onions (scallions), chopped
- 1 tsp dried chilli flakes (plus extra to garnish)
- 2 large avocados
- 1 handful fresh chives (plus extra to garnish), chopped
- 1 lemon, juice only
- 1 pinch salt and pepper
- 1 drizzle of olive oil
- 4 sweet potatoes
- 11 eggs
- 1 handful fresh parsley, chopped
- 1 handful spring onions (scallions), chopped
- 1 tsp dried chilli flakes (plus extra to garnish)
- 2 large avocados
- 1 handful fresh chives (plus extra to garnish), chopped
- 1 lemon, juice only
- 1 pinch salt and pepper
- 1 drizzle of olive oil
Details
- Cuisine: British
- Recipe Type: Sweet potato
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C fan (200°C/400°F/gas mark 6).
- Peel and grate the sweet potatoes with a normal box grater.
- Add the grated potato into a bowl. Crack in 3 eggs. Add the chopped parsley, chopped spring onions and dried chilli flakes. Season with salt, pepper and a drizzle of olive oil. Mix everything together.
- Line a baking sheet with baking paper. Make 8 fishcake-sized röstis and line them up on the sheet. They will be quite loose at this point but don’t worry. Just squeeze them into shape and whack in the oven. They will firm up and crisp up.
- Bake for 30 minutes, flipping after 20 minutes.
- Meanwhile, make the guacamole. Scoop the flesh out of the avocados and mash it in a bowl. Add chopped chives and lemon juice, and season with salt, pepper and olive oil. Mash everything together and set aside.
- Next, make the poached eggs. Boil a pan of water. Carefully crack 2 eggs into separate glasses.
- With a fork or a whisk, create a little whirlpool in the boiling water in the pan. Pour the eggs into the water, not in the centre of the whirlpool, but on the edge. The water will fold the white over the yolk and should form a nice little ball.
- Cook for 3 minutes on a medium heat. To check if they’re done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat for the remaining 6 eggs. It might be quicker to get two pans going simultaneously.
- Assemble the dish. Spoon a good helping of guacamole on top of the rösti. And then put your egg on top. Allow 2 röstis and 2 eggs per person. Sprinkle some extra chives and dried chilli flakes over the top, and tuck in.
This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
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