Pumpkin and Sweet Potato Rosti
A great paleo option for breakfast that is packed full of flavour and texture.
PUMPKIN AND SWEET POTATO ROSTI WITH SOFT BOILED 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
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.