Sweet Potato and Kale rosti with baked eggs
Author: Paleo With Mrs P
Recipe type: Breakfast, Brunch, Lunch, Dinner, Snack
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- 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)
- Finely chop red onion and garlic
- In to a non stick frying pan over high heat place 1 tsp coconut oil
- Add in grated sweet potato and fry off until it softens (2-3 mins)
- Add in red onion and garlic and continue to fry (3-4 mins)
- Add in salt and place kale on top to steam a little before mixing in (it will reduce in size pretty quickly)
- Now press the mix firmly down and turn the heat down to medium (as you do not want the bottom to burn)
- Crack 3 eggs on to the top and leave to cook through (5-6 mins)
- 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)
- Once cooked through squeeze ½ lime juice over the dish and add chopped coriander and cracked black pepper / dried chilli to taste
- Serve immediately
Recipe by at https://thelowcarbkitchen.co.uk/sweet-potato-and-kale-rosti-with-baked-eggs/
3.2.2925