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PUMPKIN AND SWEET POTATO ROSTI

Kelly Lowdon

I'm always on the lookout for new breakfast and brunch ideas, especially healthy and delicious ones!  Breakfast is by far my favorite meal to go out for, however eating out is currently not high on the agenda with two twin toddlers running around.  Hense the whole cooking yummy breakfasts at home!  Anyway these little rosti are quick an easy to make, taste great and are good for you! Add a soft boiled egg into the mix for the perfect start to your day.

PUMPKIN AND SWEET POTATO ROSTI WITH SOFT BOILED EGGS

INGREDIENTS

Serves 4

4 eggs

Flat leaf parsley, roughly chopped

600 g mixed grated pumpkin and sweet potato, peeled and grated

2 eggs, for binding

Salt and pepper to taste

Olive oil or coconut oil for frying

METHOD

1.       Bring a saucepan of water to a simmer and cook your eggs for 5 minutes.  Immediately take out of saucepan and run under cold water and put aside.

2.      Squeeze all the water out of your grated pumpkin and sweet potato using an old t-towel and place in a medium sized bowl.  Add the eggs and your salt and pepper and mix to combine.

3.      Heat a frying pan over medium-high heat and add your olive or coconut oil.  Spoon heaped tbsp. of the rosti mixture into the pan and cook for approximately 2 minutes on each side.  You will need to be quite gentle when turning them over.  Repeat until all your mixture is gone.  Drain on paper towel.

4.      To serve plate a couple of your rosti on a plate, top with your peeled boiled egg cut in half and a good sprinkle of parsley.  Season to taste with extra salt and pepper.