1.Preheat oven to 200°C (180°C fan-forced).
2.Meanwhile, to make breakfast beans: In a large saucepan, heat oil over medium heat, add onion and garlic, cook, stirring, for about 2-3 minutes, or until onion softens. Stir in tomatoes, water and beans; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes, or until mixture thickens. Remove from heat; stir in parsley.
3.In a medium bowl, combine kumara, potato and salt; stand for 5 minutes; squeeze out liquid.
4.In a medium bowl, whisk egg; whisk in flour. Stir in onion and kumara mixture.
5.Meanwhile, to make rösti: In a large ovenproof frying pan, heat oil over medium heat; add kumara mixture, press down firmly. Cook rösti for about 3 minutes, or until browned lightly.
6.Transfer pan to oven; bake, uncovered, for about 20 minutes, or until browned.
7.Turn rösti onto chopping board, cut into eight wedges; serve with beans.
If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven.Note