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! Sweet Potato Rosti with Goat’s Cheese and Balsamic Roasted Cherry Tomatoes. This is a great weekend breakfast or brunch and it is guaranteed to wake up your taste buds.
Rosti is traditionally made with white potato but I like to change it up a bit with sweet potato. The traditional Swiss version of rosti is made with lightly seasoned white potato but for this sweet potato rosti I’m spicing it up just a little. I add a generous pinch of dried red chilli flakes to my rosti which really livens them up. You can leave it out though if you don’t want them to be spicy, however, I highly recommend leaving it in.
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. Think the sweet and spicy crispy potato with creamy salty cheese. Of course, you could leave the goat’s cheese out or have the sweet potato rosti with poached eggs. This is also a very tasty breakfast which works very well. But hey, sometimes it’s nice to ring the changes.
So not only are these rostis great on their own, you could add some juicy roasted balsamic cherry tomatoes into the mix. These are really easy to make and turn this meal into a lovely filling breakfast. All you have to do to get lovely juicy tomatoes is pop them in the oven when your cooking those 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 Sweet Potato Rosti?
- They are 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.
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.
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.
- 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
- 1/2 level tsp dried red chilli flakes
- 1/2 tbsp 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 tbsp balsamic vinegar
- 100 g cherry tomatoes
- 1 tbps olive oil plus more for frying the rosti
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, 1/2 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.
- Calories are approximate and include the goat's cheese and the roasted cherry tomatoes. The sweet potato rosti on their own come in at approximately at 255 calories based on a serving of two rosti per person.
- When you are frying your rosti, make sure and press down well on the spatula to ensure optimal crispiness.
- To freeze this rosti please see the post.
- 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.
More Tasty Veggie Breakfast Ideas:
- Vegetarian Quesadilla
- Sweet Potato Hash with Kale & Eggs
- Irish Potato Cakes
- Breakfast Bagels
- Mushrooms on Toast
If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.