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Baked rosti with salsa & poached eggs

This gluten-free and low-fat sweet potato rosti tastes absolutely incredible! With a tomato salsa, and poached egg to top, it's a great brekkie or brunch. - by Chantal Walsh
  • 17 May 2017
Baked rosti with salsa & poached eggs
Cook: 60 Minutes - easy - Serves 4 - Vegetarian - gluten-free - nut-free - dairy-free
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This gluten-free and low-fat sweet potato rosti tastes absolutely incredible! With a tomato salsa, and poached egg to top, it's a great brekkie or brunch.

Ingredients

2 medium sweet potatoes, peeled and coarsely grated

2 eggs, lightly beaten

½ cup chopped fresh coriander

2 tsp garlic powder

2 vine-ripened tomatoes, deseeded and diced

1 small red onion, finely diced

juice of 1 lime

1 fresh long green chilli, deseeded and diced (optional)

2 cups loosely packed mixed salad leaves with rocket

4 eggs, poached

Method

  1. Preheat the oven to 200°C (180°C fan forced). Line 2 baking trays with baking paper. Combine sweet potato, eggs, ⅓ cup of the coriander, garlic powder and 1 teaspoon pepper in a bowl. Divide the potato mixture into 8 portions and place into mounds on prepared trays. Spread out mounds into patties about 10-12cm wide. Spray lightly with olive oil spray and bake in the oven for 25 min, or until golden and tender, carefully turning halfway through cooking time.
  2. Meanwhile, combine tomatoes, red onion, lime juice, chilli (if using) and remaining coriander in a bowl. Season to taste with pepper. Chill until required.
  3. To assemble, place 2 potato rostis onto each serving plate. Top each with some rocket and spinach salad mix, then divide tomato salsa between them. Top each with a poached egg. Garnish with dried chilli flakes, balsamic vinegar and extra salad leaves, if desired.

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