Franck’s Sweet Potato Rosti

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's Note“This is a delicious low carb alternative to the famous potato rosti… delicious anytime...” Franck Dangereux – Food Barn
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INGREDIENTS

  • 800g whole, peeled sweet potatoes, kept in cold water to prevent oxidisation
  • 2 eggs
  • Salt and pepper
  • Olive oil

METHOD

Finely grate the sweet potatoes into a colander. Squeeze out as much juice as you can. Place into a large bowl and add the eggs, salt and pepper. Mix well.

Preheat a non-stick 20cm pan on medium heat. Add about 2T olive oil into the pan and place a quarter of the grated sweet potato in the pan. Spread evenly with the back of a spoon.

Allow to cook and colour to a light brown. Flip over like a pancake and cook the other side as above (repeat this 3 more times, adding more oil, with the remaining grated potatoes)

When done, slide onto an oven tray, ready to be cooked a little further before serving. Cook in a preheated oven at 180° for about 15 minutes before serving.

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