Sweet Potato and Kale rosti with baked eggs
Recipe type: Breakfast, Brunch, Lunch, Dinner, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick, simple and delicious one pan dish that is perfect for sharing.
  • 230g Sweet Potato, de-skinned and grated
  • 240g Red Onion
  • 2 Large handful kale, chopped and washed
  • 3 Large eggs (add an extra egg if you are serving for 4)
  • 3 Garlic cloves
  • ½ tsp Sea salt
  • ½ Lime, juice
  • 1 tsp Coconut oil
  • Small handful coriander
  1. In to a food processor with the "grating" attachment, grate the 230g sweet potato (or grate by hand if you do not have a food processor)
  2. Finely chop red onion and garlic
  3. In to a non stick frying pan over high heat place 1 tsp coconut oil
  4. Add in grated sweet potato and fry off until it softens (2-3 mins)
  5. Add in red onion and garlic and continue to fry (3-4 mins)
  6. Add in salt and place kale on top to steam a little before mixing in (it will reduce in size pretty quickly)
  7. Now press the mix firmly down and turn the heat down to medium (as you do not want the bottom to burn)
  8. Crack 3 eggs on to the top and leave to cook through (5-6 mins)
  9. You can finish the dish off under the grill if you like a crispy top (I don't usually do this though as I prefer the yolks to be runny)
  10. Once cooked through squeeze ½ lime juice over the dish and add chopped coriander and cracked black pepper / dried chilli to taste
  11. Serve immediately
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/sweet-potato-and-kale-rosti-with-baked-eggs/