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BREAKFAST RÖSTI

    • Difficulty Level

Recipe featured on bthings.me

Replacing the bread can be the hardest part of a hearty breakfast. But fear no more. These easy potato cakes or rösti are quicker to make than toast. Replace half of the potato with orange Jewel Sweet Potato, for a tasty twist.

Tips:

  1. Other toppings include grated cheddar or crumbled feta, chopped chilli or sliced cherry tomatoes.
  2. If avocados are out of season, replace with grilled mushrooms or baby spinach leaves.

Ingredients

  • 1 medium potato, grated (about 1 C)
  • 2 Tbsp (30ml) butter or coconut oil
  • 1 avocado
  • Lemon juice
  • Salt and Black Pepper
  • 2 eggs
  • 4 spring onions, finely sliced
  • 4 Tbsp (60ml) fine biltong

Instructions

  • 1. Preheat the oven to 140°C.
  • 2. Place the grated potato in a kitchen cloth, squeeze out the liquid. The potato should be dry and loose.
  • 3. In a small frying pan over medium heat, melt a tablespoon of the butter or coconut oil.
  • 4. Press half of the potato into a cake and flatten with a spatula. Leave to fry gently.
  • 5. Once the cake easily lifts in one piece, turn it over. Be patient, otherwise the cake will break.
  • 6. When cooked on both sides, place the cake on a baking tray and pop into the oven while you make the second one.
  • 7. Plate up with sliced avocado, seasoned with lemon, salt and ground black pepper. Top with an egg, fried to your preference. Sprinkle with spring onions and fine biltong.

Instructions

  • 1. Preheat the oven to 140°C.
  • 2. Place the grated potato in a kitchen cloth, squeeze out the liquid. The potato should be dry and loose.
  • 3. In a small frying pan over medium heat, melt a tablespoon of the butter or coconut oil.
  • 4. Press half of the potato into a cake and flatten with a spatula. Leave to fry gently.
  • 5. Once the cake easily lifts in one piece, turn it over. Be patient, otherwise the cake will break.
  • 6. When cooked on both sides, place the cake on a baking tray and pop into the oven while you make the second one.
  • 7. Plate up with sliced avocado, seasoned with lemon, salt and ground black pepper. Top with an egg, fried to your preference. Sprinkle with spring onions and fine biltong.
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