Sweet Potato Rosti Eggs Royale
500g Sweet Potatoes (grated)
300g parsnips, grated (see swaps)
1 tsp salt
40g plain flour
75g butter, melted, plus extra for frying
Splash olive oil
4-8 medium free-range eggs
300g Smoked Salmon Slices
Small handful fresh parsley (optional)
15g butter, melted and cooled
5 tbsp crème fraîche
2-3 tsp dijon mustard
Grated zest and juice 1 lemon
1 tbsp chopped fresh chives, plus extra to garnish
- Preheat the oven to 160.c.
- Mix the grated sweet potatoes and parsnips in a colander in the sink. Pour some boiling water from the kettler over the vegetable mix, then leave until cool enough to handle. Season with salt and mix well, then squeeze out any excess liquid.
- Add the potato mix to a mixing bowl, then stir in the flour, 75g melted butter and plenty of black pepper.
- Divide the potato mixture into 8 equal portions, then shape into rough balls. Add balls to a lined baking tray, then squash down slightly with the back of a spoon. Cook for 7 minutes on each side until golden.
- To make the easy hollandaise, whisk together the butter, crème fraîche, mustard, lemon zest, juice and chives, then season.
- To poach the eggs, fill a large pan about 5cm deep with boiling water from the kettle, then bring to a gentle simmer, splash some white wine vinegar (any will do) in the water, this helps the eggs to keep shape. Crack in the eggs (you may need to do this in 2 batches) and cook for 3-4 minutes until the white has just set and the yolk remains runny, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
- Serve 2 warm sweet potato & parsnip rösti per person, top with salmon slices, 1-2 poached eggs (as you prefer) and a spoonful of hollandaise. Sprinkle with black pepper and the parsley. Voila, enjoy!