Sweet potato roasties with fried egg
Ingredients
for 4 person
| 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 |
| 180 g | plain yoghurt |
| 125 g | cream cheese |
| 1 bunch | dill, torn |
| 1 bunch | chives, roughly chopped |
| salt and pepper to taste |
| oil for frying | |
| 4 | fresh eggs |
| a little | sea salt |
| 1 tbsp | olive oil |
| ½ tbsp | white balsamic vinegar |
| a little | chilli flakes |
How it's done
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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