Sweet Potato Rosti with Goat's Cheese

Sweet Potato Rosti with Goat's Cheese and Balsamic Roasted Cherry Tomatoes. This is great for a weekend breakfast or brunch and it's guaranteed to wake up your taste buds.

Fancy something a bit different for breakfast? It's ok to have potatoes and cheese for breakfast right? Well I think it's ok, in fact, I think it's more than ok. Especially if the potatoes are sweet and the cheese is bubbling and golden brown. That's exactly what I have for you today!

How to Make Sweet Potato Rosti:

1. Grate the sweet potato using the coarse side of a box grater or use a food processor. Place the sweet potato onto a clean tea towel. Gather up the edges of the towel then twist. Squeeze the sweet potato until the juice comes out. Then transfer it to a large mixing bowl.
2. Add the onion, eggs, chives, chilli flakes, half the salt and pepper to the bowl then stir well. Then add the flour and mix well again.
3. You can shape the mixture into patties if you want. However, I have had the best results by using a cooks ring. I used an 8cm/3 inch cooking ring, place it on the pan then fill it with the sweet potato mixture, fill the ring to just over halfway. Press down firmly on the rosti, using the spoon.
4. Leave the rosti to cook for about 2 minutes then remove the ring. Press down on the rosti with a spatula and cook for another 2 minutes. Flip it, press down again and cook for about 2 minutes. Repeat.
5. Once the rosti are browned transfer them to a lined baking sheet. Place a slice of goat's cheese on each rosti and place in the oven for about 8 minutes until the cheese is golden and melted.
6. While you are cooking the rosti pop the cherry tomatoes into a baking dish, add the 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ a teaspoon each of sea salt and freshly cracked black pepper. Roast for 10 minutes or until the cherry tomatoes have burst.

Now, I like to have these for breakfast, but they are equally great for lunch or even brunch. Melted goat's cheese on top of the rosti really brings these to another level. The sweet and spicy crispy potato with creamy salty cheese works really well. Of course, you could leave the goat's cheese out or have the sweet potato rosti with poached eggs.

So not only are these rostis great on their own, you could add some juicy roasted balsamic cherry tomatoes into the mix. This is really easy to make, all you have to do to get lovely juicy tomatoes is pop them in the oven when you're cooking your rostis. Again if you don't fancy the goat's cheese then these tomatoes are really good with poached eggs.

What's so good about these Sweet Potato Rosti?

• They're really tasty with a nice little kick of heat.
• Sweet potato is slightly healthier than regular potatoes, slightly fewer carbs and calories.
• Sweet potato has a higher quantity of vitamins and minerals than white potato.
• This is a high fibre and high protein vegetarian meal.
• They make a nice change for breakfast or lunch.

Can I freeze this Sweet Potato Rosti?

Yes, freeze the rosti raw. Shape the mixture into 8 rounds using the cooking ring. Place on a tray and put into the freezer for about two hours then transfer the rosti to a freezer bag or container. Keep in the freezer for up to a month and cook from frozen.

Can I make these ahead of time?

Yes, you can make these up to a day ahead. Just keep them covered in the fridge until you are ready to use them.

Similar Recipes You May Enjoy:

• Vegetarian Quesadilla
• Sweet Potato Hash with Kale & Eggs
• Irish Potato Cakes
• Sweet Potato Quesadillas
• Loaded Veggie Breakfast Skillet

Sweet Potato Rosti with Goat's Cheese

Spicy Sweet Potato Rosti with Goat's Cheese and Balsamic Roasted Cherry Tomatoes. Great for a tasty weekend breakfast or brunch.

5 from 6 votes

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Course: Breakfast, Brunch, Lunch

Cuisine: Fusion

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 332kcal

Author: Michelle Alston

Ingredients

• ▢ 620 g sweet potato (about 3 small sweet potatoes) peeled then grated using the course side of the grater
• ▢ 1 medium white onion ( 125g) peeled then grated
• ▢ 2 large eggs
• ▢ ½ level tsp dried red chilli flakes
• ▢ ½ tablespoon chopped chives
• ▢ 1 level tsp sea salt divided
• ▢ 1 level tsp freshly ground black pepper divided
• ▢ 2 level tbsp plain flour
• ▢ 100 g goat's cheese
• ▢ 1 tablespoon balsamic vinegar
• ▢ 100 g cherry tomatoes
• ▢ 1 tablespoon olive oil plus more for frying the rosti

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Instructions

• Preheat the oven to 200 degrees C / 392F. I use a fan assisted electric oven, please adjust according to your own oven.

  Line a baking tray with parchment paper.
• Grate the sweet potato using the coarse side of a box grater or use a food processor. Place the sweet potato onto a clean tea towel. Gather up the edges of the towel then twist. Squeeze the sweet potato until the juice comes out. Transfer to a large mixing bowl.
• Add the onion, eggs, chives, chilli flakes, half the salt and pepper then stir well. Then add the flour and mix well again.
• Heat a tablespoon of olive oil in a large non-stick pan, over a medium heat.

  Using an 8cm/3 inch cooking ring, place it on the pan then fill it with the sweet potato mixture, fill the ring to just over halfway. Press down firmly on the rosti, using the spoon.

  Leave to cook for about 2 minutes then remove the ring. Press down on the rosti with a spatula and cook for another 2 minutes. Flip the rosti, press down again and cook for about 2 minutes. Continue for the remaining mixture. You should have 8 rosti. 
• Transfer the rosti to the lined baking sheet. Place a slice of goat's cheese on each rosti and place in the oven for about 8 minutes until the cheese is golden and melted.
• While you are cooking the rosti pop the cherry tomatoes into a baking dish, add the 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ a teaspoon each of sea salt and freshly cracked black pepper.

  Roast for 10 minutes or until the cherry tomatoes have burst.
• Serve the rosti with a generous helping of the balsamic roasted cherry tomatoes and some freshly cracked black pepper.

Notes

• Nutritional Information: Nutritional information is approximate and is calculated using an online tool and are based on a serving of two rosti per person.
• Cooking: When you are frying your rosti, make sure and press down well on the spatula to ensure optimal crispiness.
• Freezing: Shape the mixture into 8 rounds using the cooking ring. Place on a tray and put into the freezer for about two hours then transfer the rosti to a freezer bag or container. Keep in the freezer for up to a month and cook from frozen.
• Make Ahead: These can be made up to a day ahead, just store them covered in the fridge. You can make the mixture and store it or shape the mixture into rounds.

Nutrition

Calories: 332kcal | Carbohydrates: 42g | Protein: 11.3g | Fat: 13.5g | Saturated Fat: 6.5g | Cholesterol: 113mg | Sodium: 1218mg | Potassium: 142mg | Fiber: 4.1g | Sugar: 2.7g | Calcium: 80mg | Iron: 1.3mg

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*Updates: This recipe was first published on 6th November 2018, I have updated this post today with new process and nutritional information and photos.