Gluten-free sweet potato and cheese rösti

Gluten-free sweet potato and cheese rösti with cheddar and eggs. A warm, crispy breakfast that's satisfying and pleasantly savoury every morning.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 40 g

Ingredients

• 400g sweet potato
• 80g cheddar
• 2 organic eggs
• 2 tbsp olive oil
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater · spatula

1. Peel the sweet potato and coarsely grate it into thin sticks with a box grater.
2. Grate the cheddar and mix it in a bowl with the sweet potato, eggs and a big pinch of salt.
3. Heat the olive oil in a large non-stick frying pan over a medium heat.
4. Put small heaps of the mixture into the pan and press them flat with a spatula.
5. Fry the rösti for about 6 min on each side until golden brown and crisp.

Good to know

A sweet potato rösti is the colourful and slightly sweeter alternative to the classic. Cheese and egg hold it together nicely.

Swaps

Cheddar → feta (gives the rösti a saltier, more Mediterranean note, but doesn't melt quite as much).

Cooking tips

Press the rösti as flat as possible in the pan so they cook through quickly in the middle and turn crisp on the outside.

Storage

Rösti taste best warm and fresh. Cold rösti go a little soft, but you can toast them.

Allergens

Contains egg and milk. Completely gluten-free.