breakfast

How to Make Potato Rosti and Sweet Potato Rosti (Toast Alternative)

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Here’s a healthy, vegetarian, gluten/wheat free breakfast that tastes great and is easy to throw together.

Both the little fella and I eat eggs for breakfast most days of the week, alternating with porridge in the cooler months or bircher muesli when it’s warmer. Even on busy days, when we have to be out of the house by 7:30 am we still have eggs – it really only takes a couple of minutes to scramble or fry an egg.

Eggs make a great start to the day; we mostly serve them with fried mushrooms and tomato on toast (yes, the little fella eats a scrambled egg, mushroom, tomato and two pieces of toast for breakfast!!), but lately I’ve been looking for alternatives to toast for myself for health reasons.

I’m testing the claim (on just me) that wheat prevents the absorption of B12 by avoiding wheat for a while. I’ve been found deficient in both vitamin B12 and iron, despite eating meat (not to mention eggs nearly every day!). This is a combination that makes for one very tired mamma. Nonchalance on behalf of the doctor spurned me to explore reasons for the deficiency, hence the wheat avoidance. Time will tell if it makes any difference.

Having just egg with vegetables is fine, but I miss having some carbs and that’s where the potato rosti comes in. A rosti is easy enough that it only takes a few extra minutes to cook but makes a more rounded meal, at least I find so.

At the same time, our silverbeet is ready to be picked and eaten. There’s nothing like popping out the back door and picking a few leaves to add to breakfast. The little fella has been helping pick the leaves (although whether he eats any or not is hit and miss). Last week I sent him off to pick some leaves for me and he came back with a whole pea plant, so he may need a little more help with plant identification.

The sunflowers give texture. Any seed or nut would add a nice crunch.

For a vegan version, substitute the butter with coconut oil (which I could truly eat by the spoonful!) and top the rosti with some sliced avocado and cracked black pepper.

Yield: 1 serve

Basic Potato Rosti

Basic Potato Rosti

Increase your veggie intake and enjoy an alternative to bread by cooking an easy potato rosti.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 small potato (85g)
  • 1 tsp. of butter or olive oil + a little extra
  • salt and pepper to taste

Instructions

  1. Melt the butter in the pan you’re going to cook your breakfast in.
  2. Grate the potato and squeeze out excess moisture, discarding liquid.
  3. Season potato with salt and pepper.
  4. Add the melted butter and mix into the grated potato.
  5. When the pan is hot, spoon potato mixture into a little extra oil or butter in the pan, pressing the potato down.
  6. Cook on both sides until golden. Serve immediately.

Notes

For a variation in flavour, add some finely chopped spring onion, chives or garlic to your rosti.

To make for multiple people, use one small potato per person.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 340mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 4g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Yield: 1 serve

Basic Sweet Potato Rosti

Basic Sweet Potato Rosti

Prefer not to eat potato? Here's an alternative to the basic potato rosti. Because sweet potato isn't quite as starchy, you will need to add a little flour to help it stick together.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 85g sweet potato
  • 2 tsp. flour
  • 2 tsp. of butter or olive oil
  • salt and pepper to taste

Instructions

  1. Melt the butter in the pan you’re going to cook your breakfast in.
  2. Grate the sweet potato and squeeze out excess moisture, discarding liquid.
  3. Season sweet potato with salt and pepper.
  4. Add half of the melted butter along with the flour and mix into the grated sweet potato.
  5. When the pan is hot, spoon sweet potato mixture into the remaining butter in the pan, pressing the potato down.
  6. Cook on both sides until golden. Serve immediately.

Notes

For a variation in flavour, add some finely chopped spring onion, chives or garlic to your rosti.

To make for multiple people, use 100g of sweet potato per person and scale the other ingredients up. You won't need as much oil though.

Use rice flour or any gluten-free for a gluten-free version.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 387mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 2g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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5 Comments

  1. LOL, the picture makes it look like a HUGE breakfast, but it’s on a small bread and butter plate not a dinner plate!!

  2. Mmmm…looks and sounds delicious! I was interested to read your comment on how wheat can cause problems with iron levels…I ‘became’ anaemic in my late 50s and despite all sorts of blood tests, no cause was found…what was found was that my body can’t really store iron any more. So I have iron infusions on a semi regular basis. I have started to try to eat less bread (especially fruit bread which has been my ‘treat’) so will be interesting to see whether it makes a difference to the iron levels 🙂

  3. Yum, I will also be interested to hear how avoiding wheat affects your iron and B12 levels, since I’m vegetarian and take supplements for both of those. I am trying to cut down on wheat anyway because I think we eat too much of it.

  4. I have to try your recipes. As to iron – I add cane molasses to my porridge. I read somewhere that egg yolks deepen the iron deficit but maybe it’s only a myth.

  5. I’m vegetarian also and for years put down my extremely low iron levels and other issues down to my diet.However I was recently diagnosed with coeliacs disease(found through thorough blood testing etc) and have since adopted a gluten free diet.Huge difference to my health and iron levels are finally normal.Great recipe by the way!

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