Sweet potato rosti with mushrooms and poached egg recipe
Make this easy sweet potato rosti for a healthy meal at any of time day - a hearty weekend brunch or quick midweek dinner idea. Crispy potato rosti are topped with garlic fried mushrooms and a perfectly poached egg for a quick vegetarian meal.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 393 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 3 tbsp olive oil
- 2 onions, thinly sliced
- 4 medium-sized sweet potatoes, peeled and coarsely grated
- 5 eggs
- 2 garlic cloves, finely chopped
- 380g pack mushrooms, finely sliced
- 10g fresh flat-leaf parsley, finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1655kJ 393.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 49.2gProtein 14.2gFibre 9.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened. Tip into a bowl and mix with the grated sweet potato and 1 egg. Season and shape into 4 compact patties.
- Heat 1 tbsp oil in the frying pan over a medium heat and fry the rostis for 5-6 mins on each side until crisp and golden. Place on a plate and cover with foil while you fry the mushrooms.
- Meanwhile, heat the remaining oil in a separate frying pan over a high heat. Add the garlic and mushrooms and fry for 5 mins until golden. Sprinkle with the parsley, saving a little to garnish.
- Bring a large pan of salted water to the boil, reduce to a gentle simmer then carefully crack the eggs into the water, one by one. Poach for 3-5 mins until the white is cooked but the yolk is runny. Remove from the water with a slotted spoon and serve on top of the rostis and garlic mushrooms. Sprinkle with the remaining parsley to serve.
- See more Sweet potato recipes
