Sweet Potato Rosti with Fried Egg

It was only yesterday I picked up Sainsbury’s magazine for September 2015.  They often have some very interesting recipes and ideas and this time was no exception much to my husband’s delight when I served it up for his lunch today.

I adjusted the recipe slightly using coconut flour instead of plain flour (my husband is wheat intolerant) and left out the sweetcorn.  I also used coconut oil instead of vegetable oil.


300g sweet potato, peeled and coarsely grated

1 small red onion, finely sliced

2 large eggs (3 if you want two fried)

1/2 tsp smoked paprika

3 tbsp coconut flour (Buckwheat flour would work just as well)

2 tbsp coconut oil


Mix together the sweet potato and the onion.

Beat one of the eggs with the paprika and some salt and pepper.

Sprinkle the flour over the sweet potato mixture, add the beaten egg and mix together thoroughly with your hands.

Preheat a large frying pan with a little of the coconut oil.

Divide the rosti mixture into 4 and squeeze between your hands to form loose patties.

Put them in the frying pan and flatten slightly.

Fry on a medium heat for 8 – 10 minutes turning carefully once.

When the rostis are cooked, transfer to a plate, cover and keep warm whilst you fry the egg(s) until cooked to your liking.

Serve the rostis and egg(s) with a sprinke of either paprika or black pepper.


Sainsbury’s magazine recommend serving this dish with an Avocado Salsa which would be very tasty but as we were having avocado with our dinner tonight, I gave that a miss.

Verdict:  Delicious, easy and very quick to make.  My sweet potato was huge so I used two eggs to bind and found that it made six patties.  I have frozen the remainder.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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