Ingredients
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
Herb yoghurt
To serve
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.
How-tos
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