Sweet potato rösti

April 16, 2018

 

  

SPICED SWEET POTATO RÖSTI WITH WILTED SPINACH AND FRIED EGG

 

A quickie this week: the sunshine has finally arrived and typing indoors just doesn’t feel right. Here’s a colourful, spring-time plate of joy, with only a handful of ingredients. It’s on the table in 30 minutes, leaving you plenty of time to frolic in the fields/streets. The sweet potato rösti is tender, spiced and caramelised, served here with wilted spinach leaves and a good ol’ fried egg. Perfect for a veggie brunch, lunch or supper. 

 

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Sweet potato rösti with spinach and fried egg

Serves 2, takes 30 minutes

 

brunch / main / spring / summer / ready in a jiffy / easy peasy / perennial / nothing fancy / gluten free / dairy free / vegetarian / on a budget / date night / baby

 

 

* Shallots - a handful

* Sweet potato - 1 medium sized

* Egg - 4 

* Paprika - 1 tsp

* Ground cumin - 1 tsp

* Garlic - 1 clove, peeled and crushed

* Spinach - 300g

 

Peel and finely slice the shallots, then fry them in a frying pan with a drizzle of olive oil over a medium high heat. 

 

While the shallots are cooking, grate the sweet potato. Use the grating attachment on a blender to save time (and your fingers). 

 

In a large bowl, mix the sweet potato, the fried shallots, 2 eggs, the spices and the garlic. Season generously with salt and pepper and mix again. 

 

Heat a drizzle more olive oil in the frying pan over a medium heat. Use your hands to shape the batter into four patties, and place them in the hot pan. They should sizzle. 

 

Cover the pan with a lid and leave for about ten minutes, then flip the patties and cook for a further ten minutes, covered. 

 

Once you have turned the rösti, boil a kettle of water and heat knob of butter in a second frying pan. 

 

Place the spinach in a colander and pour the boiling water over the top to wilt the leaves. Add salt, pepper and a teaspoon of mustard, if you like. 

 

Fry the eggs in the pan over a high heat. Crack some salt over the eggs and add a pinch of paprika. Cover the pan and cook for a few minutes, or until they’re done how you like them. 

 

Serve the rösti over a bed of spinach with a fried egg on top. If cooking for a wee one, skip the fried egg. 

 

 

 

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@2016 by Lucy Rose Page