SMOKED SALMON AND SWEET POTATO ROSTI
Rosti are the Swiss version of hash browns, and using sweet potato gives them a delicious, crispy texture which goes really well with the poached eggs and creamy smoked salmon. This is a great choice for a weekend lunch or brunch!
Per serving : 414kCal / Carbs 20g / Protein 34g / Fat 22g
Ingredients
60g Carrot (peeled & grated)
60g Onion (peeled & grated)
50g Sweet Potato (peeled & grated)
2 small Eggs
1 pinch of Salt & Pepper
1 tsp Olive Oil
1 tsp Vinegar
100g Smoked Salmon
Lemon Wedge
How to make it
- Peel the carrot, onion and sweet potato, then grate them and place into a mixing bowl.
- Crack 1 egg into the mixing bowl, add a pinch of salt and pepper and mix well.
- Heat up the olive oil in a frying pan over a medium heat.
- Cup half the rosti mixture in your hand and make into a mini flat disc, gently squeeze out some of the liquid and place into the frying pan.
- Repeat the same process for the other rosti. Cook for 2-3 minutes per side, or until they are golden brown on both sides.
- Meanwhile, add a pinch of salt and a tsp of vinegar to boiling water.
- Create a swirl in the water and then quickly crack the second egg and add it to the water.
- Cook the egg for 90 to 120 secs, then remove from the water.
- Plate up the rosti and smoked salmon. Place the egg on top of the rosti.
- Sprinkle a little pepper over the salmon with a squeeze of lemon to f inish.