Sweet potato rosti with poached eggs and spring pesto



(Serves 2)
  • 1 medium sweet potato
  • 3 eggs
  • large handful of spinach or kale leaves
  • a few sage leaves
  • pinch cayenne pepper
  • 2 tbsp apple cider vinegar
  • 100ml olive oil
  • handful chervil or coriander leaves
  • handful parsley leaves
  • handful chives
  • 1 clove garlic
  • 8 capers
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • squeeze of lemon juice

From the first of our FACEBOOK  Live Cookalongs, this recipe is a real crowd pleaser and a favourite at COOKERY SCHOOL. Using simple techniques and fresh, organic produce the dish really lets the ingredients sing and is the perfect after-work speedy supper.

Our next cookalong will be live on FACEBOOK  on Tuesday 30th May – tune in from 7pm and cook more delicious recipes live with our Head Tutor, James Hearfield.



Begin by making the rosti. Peel and grate the sweet potato and squeeze out all of the excess water with your hands. Place the potato into a bowl and add one beaten egg, the chopped sage leaves, salt and pepper.

Form two round patties with the potato mixture between your palms. Heat a little oil in a frying pan and once sizzling add the patties, flattening them slightly to form a rosti shape. Fry undisturbed for 2-3 minutes until golden brown before turning over and repeating on the other side. Pop the cakes onto an oven tray and cook at 180°C for 8 minutes until cooked through and crispy.

Whilst the rosti is baking, poach your eggs. Bring a pan of water to the boil, add a little salt and a splash of vinegar. Crack the eggs one at a time into a small dish and then one by one, slip them into the water. Cover the pan with a lid, remove from the heat and leave to poach for 4 minutes.

Whilst the eggs are cooking, melt a little butter in a saucepan and sweat the spinach or kale until tender with a pinch of salt and pepper.

To make the pesto simply blend the herbs, seeds, olive oil, garlic and capers together and blend with a stick blender to a thick green sauce. Add a squeeze of lemon juice, grinding of black pepper and more olive oil if needed.

To finish, lift the sweet potato cakes on to a plate and top with the spinach and a poached egg. Drizzle over the pesto and eat straight away.



Share This