A tasty vegetarian brunch idea, this rosti recipe from Tesco is quick, easy and healthy.
The garlic mushrooms add a delicious depth of flavour to the egg and sweet potato, creating a dish that everyone is sure to love.
By making a couple of simple substitutions, you’ll have no trouble making it vegan either, so you can effortlessly cater to everyone at the dinner table.
Servings: 4 people
Cook time: 30 minutes
Calories 393 kcal
Total fat 17g
● 3 tbsp olive oil
● 2 onions, sliced
● 4 sweet potatoes, peeled and grated
● 5 eggs
● 2 cloves of garlic, finely chopped
● 380g mushrooms, sliced
● 10g fresh parsley, chopped
Heat 1 tablespoon of oil in a frying pan and cook the onion until soft.
Tip the cooked onion into a bowl with the sweet potato and 1 egg. Season, mix and shape into 4 patties.
Heat 1 more tablespoon of oil in the pan. Fry the patties over a medium heat for 5 minutes on each side, until they turn golden. Once they’re cooked, put them on a plate and cover with foil to keep them warm.
Heat the final tablespoon of oil in a separate pan. Add the garlic and mushrooms, and cook on a high heat for around 5 minutes, until they also turn golden. Sprinkle with parsley.
In the meantime, poach the other 4 eggs.
To serve, dish up the warm rostis, put the garlic mushrooms on top, and add a poached egg on top of that.
To store: We recommend eating these rostis straightaway, but once the patties have cooled, it’s possible to keep them in an airtight container in the fridge for up to 3 days.
Vegan: To make this dish vegan, don’t bind the sweet potato mixture with egg - combine 2 tablespoons of chia seeds with 2 1/2 tablespoons of water, and use this mixture instead. You must also avoid serving this dish with a poached egg.