Sweet potato rosti with salmon

Crispy sweet potato rosti are here teamed with runny poached eggs and Thai-style salmon for the ultimate breakfast dish. Recipe courtesy of Huon Salmon.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Sweet potato rosti with salmon
  • 100 gram thai lemongrass wood roasted huon salmon, flaked (see tip)
  • 240 gram purple sweet potato, peeled, grated coarsely
  • 1 medium onion (150g), grated coarsely
  • 1 egg white
  • 25 gram finely grated parmesan
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil
  • 20 gram butter
  • 1 tablespoon white vinegar
  • 4 eggs
  • 1/4 cup (70g) greek-style yoghurt
  • 2 teaspoon dukkah
  • 2 tablespoon fresh coriander leaves
  • lemon wedges, to serve


Sweet potato rosti with salmon
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Combine sweet potato and onion in a medium bowl; squeeze out excess liquid. Return vegetables to the bowl. Stir in egg white, parmesan, herbs and garlic; season.
  • 3
    Heat half the oil and half the butter in a large heavy-based frying pan over medium heat; spoon half the sweet potato mixture into the pan and flatten to a 10cm round. Cook for 3 minutes on each side or until golden. Drain on paper towel. Place on the lined tray; season with salt. Repeat with remaining oil, butter and sweet potato mixture to make two rosti in total.
  • 4
    Bake rosti for 10 minutes or until crisp and cooked.
  • 5
    Meanwhile, half-fill a large deep frying pan with water and add white vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide 1 egg into the whirlpool. Repeat with the remaining eggs. Cook the eggs for 3 minutes or until whites are set and the yolks are runny. Remove eggs with a slotted spoon; drain on a paper-towel-lined plate.
  • 6
    Divide sweet potato rosti between plates; top with salmon, eggs and yoghurt. Sprinkle with dukkah and coriander; serve with lemon wedges.

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