Friday 23 May 2014

Sweet Potato & Onion Rosti with a Soft Fried Egg and Button Mushrooms

This is a really simple, quick and ridiculously cheap recipe I rustled up this morning whilst trying to use up some of the scraps left over in my fridge. The dish is perfect for a summer brunch, a starter, or can easily be transformed into the side dish for an impressive dinner. What's more it's delicious and really healthy (working out at about 200 calories per serving), so if you're working towards that holiday body there's no guilt here but still plenty of flavour.





Ingredients:


  • 300g sweet potato (1 small to medium sized potato)
  • 1/2 onion
  • salt & pepper
  • 200g button mushrooms
  • 4 eggs

Method:


Start by grating your sweet potato and onion into a large bowl and seasoning with plenty of salt and pepper. Mix the ingredients together using your hands and then once combined shaped into 4 potato cakes. When the rosti's are formed, give them a good squeeze between your hands over the sink to get rid of any excess water.

Line a baking tray with tin foil and place the cakes on this before putting them into the oven at around 180 degrees for 20 minutes. Whilst keeping an eye on the cakes to make sure they don't burn, slice the button mushrooms into quatres and also pop these on a baking tray and after 10 minutes add these to the oven as well.

Whilst the rosti's and mushrooms are cooking, heat a little oil in a frying pan and crack the eggs to fry, this should take around 5 minutes. You want the egg nice and soft so you can cover the rosti in eggy goodness. (To make the dish a little more sophisticated, you could poach the eggs instead, I was just being a little lazy as I'm not the best egg poacher!) Once the rosti's are looking brown, take them out of the oven and serve onto a warm plate. Top the rosti with the egg and scatter with mushrooms.


This recipe serves 4 as a starter and 2 for brunch, I hope you enjoy :)

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