Packed full of flavour, easy to make and delicious with two runny eggs and a handful of roast tomatoes, I can’t get enough of this!
The best thing about it? You probably have everything you need in your cupboards already!
The beauty of this recipe is that you can use pretty much whatever root veg you have and it will work well, so if you don't have all the veg listed then feel free to use what you do have, or what is seasonal, it even works with just potatoes, the process is exactly the same and to top it off by baking it in the oven it packs a lot of flavour but keeps it healthier than the usual frying it in butter! With delicious garlic, paprika and sweet potato flavours found in the rösti itself and both runny fried eggs AND roasted tomatoes on the top, this is a healthy recipe you should be happy to indulge in!
The main thing that will make or break this recipe is the sufficient removal of liquid, and using the right pan to bake it in. It’s really important that you try and remove as much liquid and starch as possible from the potatoes for the best chances of that beautiful, crispy bite to your rösti otherwise you’ll end up with a stodgy, dense potato pancake. Don’t skip corners here, we urge you to use as much elbow grease as possible at this stage as it’ll be too late once it is in the oven.
Prep Time : 15 minutes preparing plus 40 minutes cooking time
Serves : 2
Difficulty : Easy Peasy
1 sweet potato
2 white potatoes
2 garlic cloves (finely chopped)
1 tsp smoked paprika
2 tbsp olive oil
2 pinches salt and pepper
1 handful cherry tomatoes (halved)
1 tbsp balsamic vinegar
2 tsp dried oregano
2 sprigs parsley
1 - Preheat the oven to 190°C.
2 - Grate the sweet potato, white potatoes, carrot and onion into a bowl and using a muslin cloth or your hands, squeeze out as much liquid as possible.
3 - Add the finely chopped garlic cloves, smoked paprika, a pinch of salt and pepper and 1 tbsp of olive oil.
4 - Mix together and press down into your pan.
5 - Roast for 30-40 minutes until cooked through and crispy around the edges.
6 - For the last 10 minutes add the halved tomatoes, 1 tbsp of olive oil, 1 tbsp balsamic vinegar, 1 pinch of salt and pepper and the oregano into an oven safe dish, mix and roast.
7 - Once cooked remove from the oven, and fry the two eggs keeping the yolks runny and place on top of the rösti. Top with the tomato mix and the parsley sprigs before serving.
Yep - its that easy!
If you want this to be vegan you simply don't have the eggs. It works well with some pan fried aubergine or simple on its own as it is!
Also works with fried halloumi, crumbled feta, bacon and sausages
If you want to make it a touch more indulgent, spot a little bit of butter on top of the rösti before it goes in the oven.