This rosti and smoked salmon makes a delicious brunch
This easy, tasty, cafe baked style sweet potato rosti topped with smoked salmon is a match made in heaven. The lemon adds a zing and the cayenne pepper helps to spice up this rosti. It tastes great with the smoked salmon, poached egg and spinach. Exclude the salmon for a tasty vegetarian meal. Serve for brunch or lunch.
4 cups grated sweet potato
6 eggs, 2 lightly beaten, 4 for poaching
1/8 cup coriander, roughly cut
1 tsp cayenne pepper (optional)
Lemon, zested and juiced
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic (exclude if low FODMAP)
500g baby spinach
400g smoked salmon (exclude for a vegetarian option)
Cherry tomatoes, cut into quarters to serve
To make the sweet potato rosti
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Place the sweet potato into a colander and squeeze out any excess water. Transfer to a bowl and add the coriander, 1 tbsp of lemon zest, 1 tbsp of lemon juice, cayenne pepper, 1 tbsp oil, salt and pepper to taste and the lightly beaten eggs. Stir to combine.
The lemon adds a zing and the cayenne pepper spices the rosti up
Place heaped tbsp of the sweet potato mixture onto the baking tray and flatten gently using a spatula. I made mine about 1cm tall and they flatten slightly as the cook. Place in the oven for 20 minutes.
The rosti will be a nice golden brown when cooked
Using a spatula, gently flip the rosti over and bake for another 10 minutes, or until golden. Take out of the oven and cool slightly.
To make the poached egg and baby spinach
In the meantime, while the rosti is baking, place 1 egg into a microwave safe bowl, taking care not to break the yolk. Gently add water until the egg is just covered. Microwave for 1 minute. Tip out the water and leave the poached egg in the bowl to keep it warm. Repeat this step with the remaining eggs in a new microwave safe bowl.
The poached eggs are quick and easy in the microwave and only need water
In a saucepan, add 1 tbsp oil and sauté the garlic for 1 minute on medium heat. Add the baby spinach, 1 tbsp of lemon zest and salt and pepper to taste. Stir until just wilted. Remove from the heat.
Place 1 sweet potato rosti on a plate. Place 2 portions of rolled smoked salmon on top of the rosti and place a second rosti on top or resting on the side. Place a poached egg, baby spinach and cherry tomatoes on the plate. Repeat with the remaining plates and serve with salt and pepper to taste.