Sweet potato rosti is one of my favourite paleo breakfasts (or lunches). I love making a quick and easy smoked salmon and cucumber salad as a side – it adds freshness and crunch, and the saltiness of the fish complements the sweet potatoes perfectly. This recipe is paleo and Whole30 friendly.
If you’re finding it hard to go without starches or carbohydrates first thing in the morning OR if you’re sick of having another egg-based breakfast, make sure to try this sweet potato rosti recipe. It’s based on the classic German rosti dish but we’re swapping the white potatoes for the sweet variety, which is a little healthier and gives you a great amount of fibre and nutrients. Perfect on those days when you have a big workout coming up or you know you’re going to be very active and need extra carbohydrates.
I normally use ghee or macadamia oil (when in Australia, as it’s quite cheap) to fry the sweet potato rosti as they are ideal for deep and shallow frying. The smoke point of those fats is much higher than other oils and you get either that lush buttery or nutty flavour.
A dollop of mayonnaise is optional, but I do love it with smoked salmon. Another alternative is a little sour cream or Greek yoghurt if you tolerate dairy but not eggs.
Alternative: mini sweet potato rosti pancakes
I flatten the rosti into one pan-size pancake but you can turn this into mini rosti pancakes and top them with a slice of salmon and cucumber salad. I have to say that it can be tricky to turn the larger size rosti pancake over without breaking it but if you do, simply assemble it into a circle on a plate. Plus, the mini rosti pancakes are perfect as party finger food or as a starter at a dinner party. Double the ingredients if you’re cooking for a larger group.Print
For the rosti
1/2 large sweet potato, peeled
1 egg (can be omitted, see notes)
1/2 teaspoon salt
Pinch of pepper
2 tbsp ghee (clarified butter), alternatively use 2-3 tbsp coconut oil or macadamia oil
For the salad
1 Lebanese cucumber, peeled into ribbons
1/4 Spanish onion, peeled
150 g / 5 oz. smoked salmon
Juice of 1/4 of a lemon
Pinch of salt and pepper
1 tsp avocado oil or olive
1 tbsp whole egg mayonnaise (optional)
Fresh dill would be the ideal herb to garnish with.
Grate the sweet potato using the larger holes of the grater. Mix with 1 whole egg, half a teaspoon of sea salt and a pinch of cracked black pepper.
Heat a large frying pan with a tablespoon or two of ghee or oil. Transfer the potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, like a large pancake.
Turn the heat down to medium and fry the roast, covered with a lid, for 3-4 minutes. To flip the pancake without breaking it, put a large plate face down on top of the pancake and turn the frying pan upside down. The pancake will fall on your plate, cooked side up. Add another 1/2 teaspoon of fat or oil to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on medium heat for 4-5 minutes, until golden brown on the bottom as well.
While the rosti is cooking, combine the cucumber ribbons with onions and lemon juice.
To assemble, carefully transfer the rosti pancake to a large serving plate. Scatter the slices of smoked salmon and top with cucumber strips and red onion strips on top. Drizzle with some extra lemon juice and avocado or olive oil, finish up with a sprinkle of black pepper. Add a dollop of mayo on top. Fresh dill would be the ideal herb to garnish with.
Egg-free version: Squeeze the sweet potato with your hands to release a little juice. If not juicy, add a couple of tablespoons of water. Mix with 2 teaspoons of tapioca/cassava or arrowroot starch, salt and pepper, which will coat the sweet potato with some batter and will help it stick together when cooking.