Hello lovelies,
rösti is a little piece of home for me. On Sundays there is often a big pan on our stove, and this time I gave the classic rösti a twist: this sweet potato rösti is made half from sweet potatoes, so it tastes gently sweet and takes on a beautiful orange color. On top go melted Gruyère and a fried egg.
Sweet potatoes end up in my shopping basket all the time in the fall. Besides the rösti, I especially love them in my sweet potato quiche with spinach and feta, another brunch favorite.
The secret of a crispy rösti
Squeezing is what matters most. Put the grated potatoes in a clean kitchen towel and press out as much liquid as you can. The drier the mixture, the crispier the rösti and the better it holds together when you flip it. The regular potatoes matter here, because their starch binds the strands.
When things need to go faster during the week, I like to make my savory chickpea pancakes with vegetables instead of rösti. The batter is mixed in no time, and you do not even need a grater.
For me a fried egg simply belongs on a rösti. If you cannot get enough of it, my savory crêpes with vegetables and fried egg are a second brunch idea.
To flip it, I place a large plate on the pan, turn everything over in one confident move and slide the rösti back into the pan pale side down. It sounds braver than it is, and after the first time it works all by itself.
And if you have sweet potatoes left over, try my sweet potato risotto with dried tomatoes. I would love to hear how the sweet potato rösti turned out for you.
