Sweet Potato Rosti Mexican Breakfast Stack
RECIPE
Stacks on baby!!
Basically a super simple oven-baked sweet potato rosti stacked with a pile of deliciousness. A really easy and tasty breakfast when you want that cafe experience in your own home.
METHOD
Pre-heat the oven to 200°
Grate your sweet potato and squeeze out excess liquid, mix in eggs, crushed garlic, chopped parsley and salt & pepper
Using your hands create 2cm thick patties and place them on a baking-paper lined tray. Place in the oven and cook for 30 mins
To make the salsa verde place all ingredients in a food processor a blitz - keeping it quite chunky (add quantity jalapeños to your tasting). I like to make a big jar and refrigerate it
Mash your avocado, lime, salt and pepper
Poach eggs / cook bacon (skip this for vegan / vegetarian)
Once your rostis are cooked through, remove from the oven
Stack all of your ingredients on top & drizzle with salsa verde
Enjoy!
INGREDIENTS
Potato Rosti
1 large sweet potato
3 eggs
3 cloves of garlic
Parsley
Salt & pepper
Toppings
Sweet corn kernels
Cherry tomatos
Red onion
Coriander
Bacon
Poached eggs
Avocado Smash
Half a ripe avocado
Fresh lime juice
Salt & pepper
Salsa Verde
1/2 Green capsicum
Pickled Jalapeños
Fresh lime juice
Dash of water
Salt and Pepper
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