Sweet potato roasties with fried egg

Sweet potato roasties with fried egg

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 371 kcal
, Fat: 21 g
, Carbohydrate: 29 g
, Protein: 14 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roasties

500 g sweet potatoes, coarsely grated
200 g waxy potatoes, coarsely grated
3 spring onions incl. green parts, cut into thin rings
1 tsp salt
1 egg
½ tsp chilli flakes
oil for frying

Herb yoghurt

180 g plain yoghurt
125 g cream cheese
1 bunch dill, torn
1 bunch chives, roughly chopped
salt and pepper to taste

To serve

oil for frying
4 fresh eggs
a little sea salt
1 tbsp olive oil
½ tbsp white balsamic vinegar
a little chilli flakes
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How it's done

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Roasties

Preheat the oven to 60°C, warm the platter and plates. Mix the sweet potatoes, regular potatoes and onions with the salt, leave to absorb in a sieve for approx. 15 mins. Squeeze the vegetables well, transfer to a bowl. Mix in the egg and chilli flakes. Divide the mixture into 12 portions, shape into small roasties. Heat the oil in a non-stick frying pan, reduce the heat, fry the roasties in batches for approx. 7 mins. on each side, keep warm.

Herb yoghurt

Mix the yoghurt and cream cheese with half of the herbs, season. Set aside the remainder of the herbs.

To serve

Heat a little clarified butter in the same frying pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 3 mins., season with salt. Serve the roesti with the fried eggs and herb yoghurt. Mix the reserved herbs with the oil and vinegar, drizzle on top of the fried eggs, sprinkle with chilli flakes.

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