Sweet Potato and Bacon Rosti
These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
Servings: 8 rostis
- 6 rashers smoked streaky bacon
- 2 sweet potatoes about 500g total
- 1 onion
- 30 g coconut flour
- 2 eggs lightly beaten
- salt and pepper
- 2-3 tablespoons ghee or coconut oil
First place the bacon rashers under the grill.
Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
Add the coconut flour and eggs to the sweet potato and onion shreds.
When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
Mix in very well with your hands squeezing so it all binds together.
Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.
*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.
*I have also used almond flour in place of coconut flour and it's worked well too.
Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4670IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.6mg