Smashed Sweet Potato Rosti with Butter Poached Egg | #BrunchWeek
May 08, 2017
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.
40 Bloggers from around North America will showcase their best brunch dishes, from cocktails to cakes, Danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Smashed Sweet Potato Rosti with Butter Poached Egg
Yield: 2
Author: Nikki Miller-Ka of Nik Snacks
Sweet potatoes are some of my favorite tubers, so why not grate some up, crisp them in a pan and top it with an egg? Put an egg on ANYTHING and it automatically becomes brunch. Fruit salad? Add an egg. Nachos? Add an egg. Grandma's chocolate cake? Add an egg. I mean, the possibilities are endless!
Heat clarified butter in small saucepan over medium low heat. While butter is heating, crack eggs into two individual ramekins. When butter is hot enough, slide eggs one at a time into butter. Do this slowly so the egg doesn’t spider out.
Remove pan from heat and let the eggs cook for about 5-7 minutes or until the yolk is slightly white on top for a runny yolk. Cook a couple of minutes longer for a more cooked yolk.
Using a slotted spoon, remove eggs from butter and plate. If you’re cooking more than two eggs, use this chance to reheat the butter and add eggs until desired amount is reached.
Sweet Potato Rosti
Heat about 1/2 Tbsp of the oil over medium-low heat in a 10-inch nonstick-skillet. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Add potatoes to hot pan, pressing on them with a spatula to form a flat surface. Cook until bottom of cake is golden and crisp, 12-15 minutes. Place a salad plate (small enough to fit into the skillet) into pan and invert potato rösti onto plate. Add remaining oil to hot pan and slide rösti back in.
Continue to cook until golden on remaining side, 10-12 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes longer. Season generously with salt and pepper; cut into wedges, top with poached egg and serve.
Notes:
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Calories
2095.50
Fat (grams)
217.74
Sat. Fat (grams)
128.91
Carbs (grams)
41.51
Fiber (grams)
6.63
Net carbs
34.88
Sugar (grams)
12.96
Protein (grams)
4.61
Sodium (milligrams)
224.12
Cholesterol (grams)
524.80
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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BrunchWeek Desserts: Baltimore Peach Cake from Cookaholic Wife Mandarin Orange Bundt Cake from My Catholic Kitchen Disclaimer: Thank you to#BrunchWeekSponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#BrunchWeek recipes. All opinions are my own. The#BrunchWeekgiveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeekBloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I'm going for that sweet potato rosti with our without egg!
ReplyDeleteButter poached eggs? SOLD! And I happen to love sweet potatoes.
ReplyDeleteA butter poached egg? Count me in! This looks incredible!
ReplyDeleteI am going to have to find that clarified butter! I can definitely imagine it makes a poached egg even better.
ReplyDelete