Sweet potato rösti
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
* 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.