Rösti certainly isn’t a new idea. The Swiss breakfast dish has quite a long history and is stereotypically associated with Swiss-German culture. In the UK, rösti tends to be called as hash brown. It took me such a long time to realise that.
It’s the sweet potato that makes this dish special to me. I – like the rest of the world apparently – am in love with sweet potatoes. If I would be allowed to eat only one type of food for the rest of my life, I would probably choose sweet potato fries to go with. But there’re many other dishes that you can make using mainly sweet potatoes. Rösti being one of them.
Sweet potato rösti works the best as a brunch or lunch. It takes a while, as it includes a lot of grating, but otherwise it’s very simple. The recipe serves two, making 4 röstis altogether.
1 sweet potato (a rather big one)
1 glove of garlic
4 tablespoon plain flour
1 tablespoon of coconut oil for cooking
You can serve the röstis for an example with fried eggs on top, sunny side up.
1. Grate the sweet potato. Remove the moistness by squeezing the grated sweet potato in a clean tea towel and then place it in a large mixing bowl.
2. Finely slice the onion and grate the garlic. Mix them in the bowl with the grated sweet potato.
3. Mix in the flour.
4. Mix the egg in with your hands.
5. Divide the mixture into 4 portions and shape them into discs.
6. Heat the oil in a large frying pan. Cook the röstis over a medium heat for 3-4 minutes per each side, until they are cooked through (be careful when turning them over!)
7. Serve the röstis with fried eggs on top, sunny side up.
I hope you enjoy it!