Sweet Potato Rösti


I absolutely love sweet potatoes: we have them mashed with a winter roast and baked into spicy wedges with a barbeque, but last night I decided to do something a little more sophisticated with one and made rösti. They were ridiculously simple to make, although ridiculously hard work to grate – I suggest using a processor with an attachment if you want to save yourself some serious arm work. They would make a fabulous brunch with a poached egg and a bit of sliced avocado or wilted spinach.

Ingredients (serves 2):

1 medium sweet potato, coarsely grated

1 medium egg, beaten

sea salt & freshly ground black pepper

a handful of flat leaf parsley, chopped

olive oil for frying


chefs rings for frying (optional – you can create a fairly round free-hand shape if you don’t have chefs rings)



Mix all the ingredients together in a large bowl.

Lightly oil the inside of the chefs rings.

Heat a frying pan over a medium high heat, and add a glug of olive oil. Place 4 metal chefs rings in the pan and put 1/4 of the mixture into each one, pressing down well. Fry for 3-4 minutes then slide the chefs rings off and carefully flip the rösti over. Fry for 3-4 minutes then remove from pan and serve.