Rosti is the Swiss take on hash browns – a solid peasant’s breakfast of grated and fried potatoes with a huge number of local variations. The traditional rosti is big enough to fill a whole skillet and cut into pieces for serving, but these miniature versions make delicious appetizers or finger foods for a special brunch.
White potatoes are perfectly fine to eat, but this recipe uses sweet potatoes topped with smoked salmon and a rich-flavored mayonnaise for a decadent treat that combines crispy and creamy textures into one perfect bite.
If you’re going for a full brunch experience, you’ll probably want some supplementary protein to go with these – what about eggs Benedict or deviled eggs with guacamole to keep up the finger-food theme? Add a fruit salad or some berries on skewers to nibble, and you’ll have a beautiful spread for any occasion.
Sweet Potato Rosti With Smoked Salmon Recipe
SERVES: 4
PREP: 20 min.
COOK: 20 min.
Ingredients
- 8 oz. smoked salmon
- 3 to 4 sweet potatoes, peeled and grated
- 2 egg whites
- 2 tbsp. tapioca starch
- ¼ green onion, finely minced
- Coconut oil
- Sea salt and freshly ground black pepper
Ingredients for the flavored mayonnaise
- ¾ cup homemade mayonnaise
- ¼ cup fresh dill, minced
- 2 tbsp. green onions, minced
- 1 tsp. lemon juice
- Sea salt and freshly ground black pepper
Preparation
- Combine the grated sweet potato, egg white, tapioca starch in a bowl, and season to taste with salt and pepper.
- Heat some coconut oil in a skillet placed over a medium-high heat.
- Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula to form a small pancake. Cook for about 5 minutes on each side.
- Repeat step 3 with the remaining sweet potato mixture.
- In a bowl, combine all the ingredients for the mayonnaise, mix well, and season to taste.
- Top each rosti with flavored mayonnaise, smoked salmon, and green onions.