The sweet potato rosti is here!!!!! I’ve been planning to create a nice easy recipe for a while now, but in the heat of the moment, with hungry kids harassing me it’s all too easy to stick to what you know isn’t it? Anyway, I finally found a smidgen of head space this week, pulled my finger out and whipped this one up. I’m pleased to say I’m glad I didn’t put it off any longer, because this super simple recipe takes no longer and is no more fiddly to make than any other version of the scrumptious sweet potato. They were definitely a hit with our little rascals and will be added as a regular to our menu.
Sweet Potato Rosti's
Whisk the eggs in a large bowl.
Add the grated potato, onion and a good sprinkle of salt and pepper.
Heat the oil in a large frying pan and dollop a heaped spoonful of the potato mix into the pan, shaping it into a round and flattening it down with a spatula. Repeat this until the pan is full.
Cook the rosti's on a medium heat for about 4 minutes, then carefully flip and cook the other side for a few minutes more. (For best results and to avoid the rosti falling apart, keep the pan to a medium so that it can cook and bind all the way through without burning the outside - and take care when flipping and removing from the pan!)
Once the first batch are cooked, scrape any bits out of the pan, add a little more coconut oil and repeat until all of the mixture has been used up. You can keep cooked rosti's warm in an oven until you are ready to eat. Alternatively they can be eaten cold or simply re-heated the next day by quickly frying in a pan again.