Sweet Potato Rosti with Poached Eggs
Prep time
Cook time
Total time
This sweet potato rosti breakfast is a great choice for the Eggs Benedict lover, especially when served topped with a blended guacamole or homemade salsa verde.
Recipe type: Phase 3
Cuisine: Breakfast
Serves: 2
  • 1½ cup shredded, peeled sweet potato or yam
  • 4 Tbsp. Bob's Red Mill Gluten Free All Purpose Baking Flour
  • Sprinkle of white pepper
  • Sprinkle of garlic powder
  • Pinch of Real Salt sea salt
  • 4 eggs
  • 1 tsp. white vinegar
  1. Toss shredded sweet potatoes with flour.
  2. Add white pepper, garlic powder and sea salt. Toss thoroughly.
  3. Heat 1 Tbsp. grape seed oil over a medium heat in a black cast iron skillet.
  4. With half the sweet potato mixture, form a patty between your hands and add carefully to the pan. Spread the patty out in the pan with a fork into a thinner "pancake." Press pancake with the fork so it will stick together better when turned.
  5. When the edges become golden, begin loosening the rosti from the pan with a metal spatula. When the entire rosti is loose, quickly flip it to cook the other side. When that side becomes crispy and brown, take it out of the skillet, and put in in a warm oven on an oven-safe plate to keep warm.
  6. Add another tablespoon of grape seed oil to the skillet and allow it to heat up in order to cook the second rosti.
  7. While cooking the second rosti, bring a small pan of water with the vinegar added to a boil for the poached eggs.
  8. Gently open the eggs and drop them carefully into the water. Turn the heat down to a low simmer.
  9. When the egg whites are cooked through and the yolks are still runny, remove the eggs from the water with a slotted spoon and serve two eggs on top of each rosti.
  10. Serve with a pinch of Real Salt sea salt and tri-colored cracked peppercorns.
Recipe by at http://misnerplan.com/sweet-potato-rosti-with-poached-eggs/