Spice up your boring breakfast by giving this Sweet Potato Rosti with Poached Egg & Fresh Spinach Purée a try!
First to make the rostis, grate half a sweet potato and squeeze out as much water as possible. You will end up with approximately one cup of grated potatoes. Transfer to a bowl and mix with a quarter teaspoon of dried rosemary, a quarter teaspoon of garlic powder and sea salt and freshly ground pepper to taste.
In a frying pan, heat up one teaspoon of extra virgin olive oil. Divide the potato mixture in two and form into balls. Once oil is hot, reduce heat and place potato balls in the pan and press down to flatten them, forming two pancakes. Cover and cook for two minutes on each side.
In a blender, add one cup of baby spinach, two teaspoons of lemon juice and half a teaspoon of basil paste. Blend well and set aside.
Once rostis are golden brown on each side, remove from pan and plate. Spread half of the spinach mixture over top of each pancake and top with poached egg. Add salt and pepper to taste and serve.
Sweet Potato Rosti with Poached Egg & Fresh Spinach Purée
Makes 2 servings
1/2 Medium sweet potato, grated (makes app. 1 cup)
2 Poached eggs
1 cup Baby spinach
1/4 tsp Dried rosemary
1/4 tsp Garlic powder
1/2 tsp Basil paste
2 tsp Lemon juice
1 tsp Extra virgin olive oil
Sea salt and freshly ground pepper to taste
- Grate sweet potato and squeeze out as much water as possible.
- In a bowl, mix grated potato, rosemary, garlic powder, salt and pepper and mix well.
- Heat up olive oil in a frying pan, once hot, divide potato mixture in two and form pancakes in the pan. Reduce heat, cover and cook for 2 minutes on each side.
- While rostis are cooking, blend together spinach, lemon juice and basil paste. Set aside.
- Once rostis are golden brown, plate and spread half of the spinach mixture on top of each pancake.
- Top with poached egg, add salt and pepper to taste and serve.
Makes 2 servings. Each serving is approximately 135 calories.