Most recipes for potato rosti use flour. I don’t like to add any flour since I feel that it lessens the flavor of the potato. If you don’t use flour though, you have to be very careful when cooking the rosti. The heat should be set to medium and you need to be patient and give it the time it needs to cook properly. If you do this, your potato rosti will turn out perfect!
For the sweetpotato rosti:
- Wash and peel the sweet potatoes with a peeler.
- Grate them with a cheese grater, using the thick blades.
- Transfer the grated sweet potato to a bowl. Add a generous amount of salt, pepper, dry estragon and 3 tablespoons melted butter. Mix.
- Place a pan over medium to high heat. Add some butter and some olive oil.
- Add a heaping tablespoon of the mixture to the pan. Spread it a little with a spatula and wait for it to become golden.
- When ready, flip it over and cook until it becomes golden. It is best not to flip it over too many times since it may fall apart.
- When the rosti has become crunchy and golden on both sides, remove from pan and let it drain any extra oil on a plate lined with paper towels.
For the prosciutto:
- Preheat oven to 180* C (350* F) Fan.
- Place the slices of prosciutto in a small baking pan lined with parchment paper.
- Bake for 10-12 minutes.
For the poached eggs:
- Pour some water into a pot and place over high heat. Add 2 bay leaves and 5 peppercorns. As soon as it comes to a boil, lower the heat to medium so that the water is simmering.
- Use small low glasses or baking cups to make the poached eggs.
- Line each glass or cup with plastic wrap. Crack an egg into each glass or cup. Cover each with plastic wrap and secure with an elastic band. Drop into simmering water.
- Start stirring the water with a spoon to create a whirlpool and boil for about 5 minutes.
- Serve by topping each sweet potato rosti with a tablespoon of cream cheese, prosciutto and a poached egg. Enjoy!