These Sweet Potato and Bacon Rosti are simply divine for breakfast. Done. Enough said. See you next week.
Well, maybe I’ll mention that this recipe is heavily adapted from the Smitten Kitchen Cookbook by Deb Perelman. I couldn’t recommend the cookbook enough, it’s everyday cooking and all the recipes are utterly tempting. It is based on her blog which has been going before food blogs were even invented. The amount of fabulous recipes she has included over the years is unsurpassed and she is always my first port of call if I need dinner inspiration. She is also lovely as I was very lucky to have the opportunity to hear her speak at one of Divertimenti’s culinary salons about food writing. Her rostis use white potato but since I am avoiding nightshades for the whole30 then sweet potato it is, plus I wanted to add bacon to make it into a complete breakfast food. I used two eggs instead of her one very large egg as my eggs are Burford Browns and tend to come up small-medium; I found that two of these worked very well at binding the mixture. I further paleoed up her recipe by using coconut flour instead of plain and ghee instead of butter. I have spotted no problems with these swaps; all that has resulted has been the most delicious and moreish rostis. of. my. life.
You will have to cook the rostis in batches, Deb recommends pre-heating an oven to warm, then keeping the cooked rostis on baking parchment in the oven whilst you make the others. I also used chefs’ rings which was another departure from the original recipe to ensure a nice round shape to my rostis. This did mean that I didn’t get any stray bits of potato sticking out and getting all crisp. If you don’t have chefs’ rings then you do get the added benefit of these crunchy bits but I used them as it meant I could fit four rostis at a time nicely in my saucepan and make the shaping and cooking quick and easy. Plus, neatness.
It should also go without saying that this is the kind of breakfast food that you won’t want to restrict to one mealtime, you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!
Sweet Potato and Bacon Rosti
Makes about 8 rosti
2 sweet potatoes (about 500g in total)
30g coconut flour
1 tsp baking powder
6 rashers smoked streaky bacon, grilled and cooled
Salt and Pepper
2 tbsp ghee
- Peel and grate the sweet potatoes and the onion.
- Add the coconut flour, baking powder and eggs to the sweet potato and onion shreds. Mix in very well with your hands squeezing so it all binds together.
- Cut the bacon into small pieces and add that to the sweet potato mixture too, mixing in so they are dispersed evenly.
- Heat a tbsp of ghee on a low-medium heat in a large frying pan. If you are using chef’s rings then lightly grease the insides and place them in the frying pan. Fill them up halfway with the sweet potato mixture, pressing tightly down with the back of a spoon.
- Fry for about 4 minutes, then gently remove the chef’s ring making sure the uncooked mixture doesn’t come with it. Check that the bottom of the rostis are lightly golden, if so then flip over with a spatula and fry on the other side for about 3-4 minutes until also lightly golden. Remove and serve or keep warm in the oven until they are all ready.
- If you are cooking these in batches, then you will need to add the other tbsp of ghee to the pan before you start on the next batch.