Sweet potato rosti is a healthier twist on the traditional potato rosti that I have seen served in cafes for breakfast or brunch. It’s delicious for breakfast served with eggs and cooked greens and in kids’ lunchboxes for a tasty snack or lunch to get their veggie intake up. Potatoes are a night shade vegetable, best avoided because nightshades are irritating to the digestive system, especially those with inflammatory conditions.
When I had eczema I noticed nightshade vegetables like tomatoes would cause a flare up in my eczema. Sweet potato is a root vegetable that contains minerals and has a lovely sweet taste to be enjoyed occasionally.
Makes approximately 9 patties.
- 1 large sweet potato
- ½ onion (optional)
- 2 organic or free range eggs
- ½ teaspoon sea salt
- Peel and grate the sweet potato and finely chop or grate the onion, if using.
- Squeeze the juice out of the sweet potato, using a sieve or over a dish and place into another bowl with the onion.
- Add the eggs and salt and stir well to combine.
- Heat olive or coconut oil in a fry pan and add small handfuls of rosti mixture, formed into patties. Flatten.
- Cook until browned on each side and cooked in the middle. Add a lid to help cook the middle if necessary.
- Serve with eggs for breakfast or add to lunchboxes.