Sweet Potato Rösti & Poached Egg

Ingredients

• 4sweet potatoes
• 11eggs
• 2avocados
• 1 bunchparsley
• 1 tspchilli flakes
• 1lemon
• 1 bunchchives
• 1 bunchspring onions
• to tastesalt
• to tasteblack pepper
• to tasteolive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Grate the potatoes

   Grate the sweet potatoes using the large holes of a box grater.

3. 3

   Mix the rösti

   Put the grated sweet potato in a bowl and crack in 3 eggs. Stir in a handful of chopped parsley, a handful of chopped spring onions and 1 tsp of crushed chilli flakes. Season with salt, pepper and olive oil, then mix well.

4. 4

   Bake the rösti

   Line a baking tray with baking paper and shape the mixture into 8 fishcake-sized rösti. They may be loose, so squeeze them into shape and arrange them on the tray. Bake for 30 minutes, turning them after 20 minutes, until firm and crisp.

5. 5

   Make the guacamole

   Scoop the avocado flesh into a bowl and mash it. Add a handful of chopped chives and the lemon juice, then season with salt, pepper and olive oil. Mix and set aside.

6. 6

   Poach the eggs

   Bring a pan of water to the boil. Carefully crack an egg into a glass, then use a fork or whisk to make a small whirlpool in the water. Pour the egg in at the edge of the whirlpool, rather than its centre. Use the fork or whisk to fold the white over the yolk.

7. 7

   Check the egg

   Cook for 3 minutes over a medium heat. Lift the egg gently with a spoon to check it: if the white still wobbles, cook for 10 seconds more; if it is firm, remove it from the water.

8. 8

   Assemble and serve

   Spoon a generous helping of guacamole onto each rösti and top with a poached egg. Finish with more chives and crushed chilli flakes.

What is sweet potato rösti?

Rösti is a Swiss dish of grated potato cooked until crisp, traditionally served as a substantial side or simple main. This version uses sweet potato and bakes the patties rather than cooking them in a pan.

The combination works because the rösti bring crisp edges and a tender centre, while mashed avocado and a poached egg add soft, creamy textures. Herbs, lemon and chilli give the toppings a fresh, lively finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 544 calories, 20g protein, 53g carbs, 30g fat.

The sweet potatoes provide most of the carbohydrates, while the eggs and avocado contribute much of the protein and fat. Olive oil adds further fat, depending on how much you use; serve with a green salad or other vegetables for a fresh balance.

Building the rösti

Grating: Use the large holes of a box grater for strands that keep some texture as they bake. Shape the mixture firmly on the tray; it is normal for it to feel loose before cooking.

Seasoning: Parsley, spring onion and chilli are mixed through the sweet potato, so their flavour reaches each rösti. Salt and pepper season the mixture, while olive oil helps coat it.

Getting crisp edges

Spacing: Leave a little room between the 8 patties so hot air can circulate around them. If they touch, their edges are less likely to crisp.

Turning: Bake at 180°C for 30 minutes, turning after 20 minutes as directed. Handle them carefully when turning, as they firm up during baking.

Poaching the egg

Water: Start with freshly boiled water and lower the heat to medium for cooking. The gentle whirlpool helps gather the white around the yolk.

Doneness: Allow 3 minutes, then lift the egg to inspect the white. If it still looks wobbly, give it another 10 seconds before checking again.

Making the avocado topping

Mashing: Mash the avocado in a bowl, leaving it as smooth or as chunky as you like. Chopped chives and lemon juice add freshness and balance its richness.

Timing: Make the guacamole while the rösti bake, then set it aside until you are ready to assemble. Add the poached eggs at the end so their soft centres stay warm.

Serving the rösti

Serve the rösti straight after assembling, with the guacamole and egg on top and extra chives and chilli to finish. A crisp green salad or lightly dressed leaves make a fresh accompaniment.

There are 8 rösti for 4 servings, so serve 2 per person. The recipe lists 11 eggs: 3 go into the rösti mixture, leaving 8 for poaching.

Recipe notes & tips

• Squeeze each rösti firmly into shape on the lined tray before baking.
• Turn the rösti carefully after 20 minutes so they stay intact.
• Use a handful of chopped herbs as directed, saving extra chives for serving.
• Crack each egg into a glass before adding it to the water.
• Keep the water at a medium heat while poaching so the egg cooks gently.
• Assemble just before serving to keep the rösti crisp.

Variations

• Extra herbs: Stir more chopped parsley or chives into the rösti mixture.
• Milder chilli: Reduce the chilli flakes in the mixture and leave them off the garnish.
• Chunky guacamole: Mash the avocado lightly to leave small pieces in the topping.
• Lemon finish: Add a little extra lemon juice to the guacamole for a brighter flavour.
• Salad side: Serve with dressed leaves for a fresh contrast to the warm rösti.

Common mistakes to avoid

• Loose patties: Squeeze each one firmly into shape before putting the tray in the oven.
• Crowded tray: Leave space between the rösti so their edges can crisp.
• Breaking a rösti: Turn it gently after 20 minutes, when it has had time to firm up.
• Aggressive water: Lower the heat to medium after bringing the water to the boil.
• Undercooked white: Check the egg after 3 minutes and cook for another 10 seconds if it still wobbles.
• Early assembly: Add the guacamole and egg just before serving to preserve the rösti's crispness.

How to store

Store leftover rösti and guacamole separately in covered containers in the fridge and use within 2 days. Reheat the rösti in an oven until hot; the guacamole is best served cold, and poached eggs are best made fresh.

Frequently asked questions