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Sweet potato rosti with mushrooms and poached egg recipe

Sweet potato rosti with mushrooms and poached egg recipe

73 ratings

Make this easy sweet potato rosti for a healthy meal at any of time day - a hearty weekend brunch or quick midweek dinner idea. Crispy potato rosti are topped with garlic fried mushrooms and a perfectly poached egg for a quick vegetarian meal. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 393 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 3 tbsp olive oil
  • 2 onions, thinly sliced
  • 4 medium-sized sweet potatoes, peeled and coarsely grated
  • 5 eggs
  • 2 garlic cloves, finely chopped
  • 380g pack mushrooms, finely sliced
  • 10g fresh flat-leaf parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    4g 18%
  • Sugars

    16g 18%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 49.2g Protein 14.2g Fibre 9g


  1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened. Tip into a bowl and mix with the grated sweet potato and 1 egg. Season and shape into 4 compact patties.
  2. Heat 1 tbsp oil in the frying pan over a medium heat and fry the rostis for 5-6 mins on each side until crisp and golden. Place on a plate and cover with foil while you fry the mushrooms.
  3. Meanwhile, heat the remaining oil in a separate frying pan over a high heat. Add the garlic and mushrooms and fry for 5 mins until golden. Sprinkle with the parsley, saving a little to garnish.   
  4. Bring a large pan of salted water to the boil, reduce to a gentle simmer then carefully crack the eggs into the water, one by one. Poach for 3-5 mins until the white is cooked but the yolk is runny. Remove from the water with a slotted spoon and serve on top of the rostis and garlic mushrooms. Sprinkle with the remaining parsley to serve.

See more Sweet potato recipes

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