Hash browns or potato rostis; whatever you call them, they’re delicious. Great for brunch with a poached egg on top, for dinner as a change from chips or just as a sneaky snack, these sweet potato rostis are pretty easy to make and even easier to eat.
This recipe came about firstly as a new way to serve potato in our baby led weaning journey. Then I realised they’re also completely Slimming World friendly providing you use the cheese as one of your healthy extras… an added bonus! They’ve got the crunchiness of a naughty treat but the virtuosity of veg and, once you’ve got the basic principle sorted, you can mix them up with various root vegetables. Versatile or what?!
The only downside is they went so quickly, I failed to get a photo of them cooked… means I’ll have to make them again, shame…
Sweet Potato Rostis (Makes 10)
You will need:
- Two beaten eggs
- Two large potatoes
- One large sweet potato
- 50g finely grated cheddar cheese
- Pre-heat the oven to 180°C / Gas mark 4-5 and spray a baking tray with fry-light
- Peel and coarsely grate your potatoes – I used a food processor to do this… far easier!
- Place your grated potato into a bowl of cold water and mix with your hands to get rid of any starch
- Remove the gratings from the bowl by hand and squeeze firmly in your palms to remove as much water as possible before placing into a second bowl
- Pour over the beaten egg, the finely grated cheddar and season
- Stir your mixture well. It should be clumping together at this stage. If you feel it’s still not ‘sticky’ enough, add another beaten egg
- Using your hands, take out a handful of the mixture, squeeze it together and form an oval shape on your baking tray. Repeat until you have all of your rosti mixture used. You should aim for them to be approx 1.5cm thick. Be sure to tidy the sides using your finger to keep the shape neat
- Spray the tops with fry-light
- Bake in the oven for 35-40 minutes until browned and crisp on top
- Remove and enjoy!