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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

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.