This morning I decided to try a variation on the Beet Rosti recipe I have been using for the most delicious and pretty beet “pancakes.” I thought I would share the recipe and steps with you in our blog.
I started with about ¾ cup of shredded sweet potatoes. Yes, they are white, but they are sweet potatoes. You could use yams or even Asian sweet potatoes. I think they would all turn out really well. I added about 1 Tbsp. of Bob’s Red Mill Gluten-Free Baking Mix, sprinkled a fine dusting of white pepper and garlic powder over the bowl and then added a couple of scant pinches of sea salt. Then I tossed it all together with a fork.
While I was doing that, I had my granny’s black skillet heating on a medium flame with some organic tea oil warming to a sizzle.
Then I pressed the potato mixture between my hands to make it nice and round, put it into the pan and spread it out a bit thinner with my fork. It started to sizzle and steam and smell really, really good!
When the edges looked a bit browned on the bottom, I loosened the whole thing carefully with my metal spatula. When it was all loose and slid easily around the bottom of the pan, I did a quick toss and turned it to brown on the other side. I sprinkled the cooked side with a little sea salt. Ivan came around about this time to see what I was cooking for his breakfast—it smelled so great.
While the second side was cooking, I put on a small pot of water to boil. I added 1 tsp. of vinegar to the water so that when I dropped the eggs into it, they would not spread all out in the pan, but would rather stay nice and rounded, like we want our poached eggs to be.
Here is the finished meal:
Ivan’s exact words were: “This is yummy.”