Sweet Potato Rosti is here to brighten up your breakfast time. Top with eggs and avocado for a delicious cafe-style brekky without the hefty price tag!
I wholeheartedly believe that breakfast is better when potatoes are involved. Crispy Breakfast Potatoes are a favourite in our house. Nestled alongside some eggs and bacon, you’ve got yourself the most perfect breakfast. But while regular potatoes are great and all, the sweet potato has my heart in a HUGE way. And I knew I had to try and find a way to incorporate it into a breakfast dish. Enter the Sweet Potato Rosti – Be Forever Healthier style.
I’ve seen rosti’s made in two different ways – just potato and butter, and just potato and eggs. I’m all on board for the potato and butter option, but the potato and eggs end up tasting just a little too eggy for my liking. I decided to try and mix mine up a little by making them more like a fritter. I included some haloumi to act as both a binder for the rosti and to elevate the taste (fried cheese always wins). And the result was DELICIOUS.
You can serve these rosti’s as is, with a yoghurt dip or my favourite – top them with some mashed avocado, egg and bacon. Breakfast heaven!
And just a quick word of advice – you will be left with some unused haloumi after making these rosti’s (you only need half a standard block) and you should DEFINITELY use it to make these Zucchini and Haloumi Fritters for dinner. They are AMAZING and you won’t be sorry.
Now, let’s get cooking…
Sweet Potato Rosti
- 1 large sweet potato (approx 500g) grated
- 2 spring onions (whites only) thinly sliced
- 90 grams haloumi grated
- 1 egg
- 1/4 cup wholemeal flour
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tbsp olive oil
- Squeeze all extra moisture out of the grated sweet potato in a colander or sieve and place in a clean bowl. Add spring onions, haloumi, egg, flour, garlic powder and cumin, and mix well to combine.
- Heat oil in frying pan on medium heat. Place a tablespoon or so of the rosti mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook for 2-3 minutes each side until golden and crispy. Transfer to a plate lined with paper towel.
- Serve on their own with a yoghurt dip, or top with eggs and avocado for a delicious cafe style breakfast