Sweet potato rösti with roasted vegetables

We've recreated this traditional Swiss breakfast dish with grated sweet potatoes (kumara) and served with roasted vegetable.

  • 30 mins cooking
  • Serves 4
  • Print
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  • 170 grams asparagus, trimmed
  • 1 medium red capsicum 200g), cut into 1cm strips
  • 2 tablespoons olive oil
  • 750 grams kumara (orange sweet potato), peeled, grated coarsely
  • 1 medium red onion (170g), sliced thinly
  • 2 tablespoons rice flour
  • 1 tablespoon fresh thyme leaves
  • 1 medium avocado (250g), chopped
  • 100 grams marinated goat's fetta in olive oil, reserve 1 tablespoon of the oil
  • kale sprouts, to serve


  • 1
    Preheat a flat-based sandwich press on high. Toss asparagus and capsicum in half the olive oil; season. Place in sandwich press, close; cook for 5 minutes or until lightly grilled. Cut asparagus in half lengthways.
  • 2
    Meanwhile, squeeze out excess moisture from kumara. Combine kumara, onion, flour, thyme and remaining olive oil in a medium bowl; season.
  • 3
    Spoon ⅓ cup measures of kumara mixture, in two batches, on base plate of sandwich press. Close press to flatten; cook for 7 minutes or until crisp and golden.
  • 4
    Serve rösti topped with asparagus, capsicum, avocado and crumbled fetta. Drizzle with reserved marinating oil and top with kale sprouts.


Rösti and vegetables can also be cooked in a non-stick frying pan.

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