Sweet Potato Rosti with Bacon

5 from 1 vote

Sweet Potato Rosti with Bacon

These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch. They also make a great appetiser.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: British

Servings: rostis

Calories: 166kcal

Author: Georgina Hartley

Ingredients

6 rashers smoked streaky bacon
2 sweet potatoes about 500g total
1 onion
30 g coconut flour
2 eggs medium, lightly beaten
salt and pepper
2-3 tablespoons ghee or coconut oil

Metric - US Customary

Instructions

Place the bacon rashers under the grill.
Meanwhile peel and grate the sweet potatoes and slice the onion thinly, combining together evenly in a large mixing bowl. At this point you can squeeze out and discard the excess moisture by placing the vegetables in a clean tea towel or strong kitchen paper and squeezing out the water.
Add the coconut flour and eggs to the sweet potato and onion shreds.
Slice the grilled bacon into small pieces and add that to the sweet potato mixture, mixing so 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.

Notes

Ingredients

For speed I have also used 1 teaspoon onion granules instead of the onions in the past and they have worked brilliantly.
I have also used all-purpose gluten-free flour in place of coconut flour and it's worked well too.
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Tips & Troubleshooting

Squeeze out excess moisture from the grated sweet potatoes and onion to help the rostis hold their shape.
Cook the rostis on low-medium heat to ensure they cook through without burning.
Use a non-stick pan or well-seasoned skillet to prevent sticking and ensure easy flipping.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 rosti.

Nutrition