Sweet Potato Rosti with Poached Eggs Recipe
Sunday’s, in my humble opinion, should forever be a day of rest! I get very grumpy if I have to leave the house before midday on a Sunday or have to change out of my pyjama’s pre 10am! Thank goodness the postman doesn’t work on Sunday’s!
We live in a sleepy little North Shropshire town where most of the shops are closed on a Sunday thus re-enforcing my resistance to actually ‘doing’ anything other than playing with my 3-year-old & eating brunch or cake & drinking coffee. Today, I think, we are going to have brunch, a walk round the lake and the afternoon with friends and cake 🙂
I haven’t always had a predilection towards sleepy towns & quiet Sundays. Before meeting my husband I lived in the middle of a beautiful City & my Sundays were mostly spent recovering from a Saturday night out or having brunch out in the city amidst all the hustle and bustle of Norwich’s lanes and streets with my group of friends.
This tradition of wanting Sunday brunch hasn’t changed despite me leaving the city & moving to a little ‘backwater’ & one of my favourite things to do on a Sunday is still to have Sunday brunch. Now though, instead of being in the middle of a city, it is spent having a really lazy morning with my boys, in the comfort of our lovely home, listening to Madeline Peroux on the Sonos, drinking really strong coffee (Nespresso Arpeggio is my choice of Java on a Sunday) & all in pyjama’s!
Quite often we have friends over for Sunday brunch and these little sweet potato rosti’s are a lovely twist to the traditional ‘hash brown’ & great addition of flavour & spice to the norm. I am partial to an element of spice with my breakfast and these have a perfect balance.
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Sweet Potato Rosti with Poached Eggs
2 Sweet Potato – peeled and grated
1 white onion – peeled and grated
1/2 tsp cumin seeds
1/2 tsp advieh
Pinch of salt and black pepper
Combine all ingredients in a bowl and mix together with your hands.
Heat a tsp of coconut oil (you can use olive oil instead) in a heavy bottomed pan.
Shape the mixture into patties and flatten and fry off until golden before transferring to a preheated over (180’c fan assisted) for 15 minutes.
Whilst the rosti are cooking bring a pan of water to a boil and crack the eggs into it.
I don’t add anything to the water when I make poached eggs & neither do I stir. I literally crack the eggs in and leave them bubbling away until the white is firm then remove with a slotted spoon.
Serve in a bowl with some rocket and a strong coffee!