Sweet Potato Rosti are like awesome little potato pancakes.
Some of the best things in life are combinations: bacon and eggs, coffee and cream, dark chocolate and Kerrygold butter (just try it).
Recently, I introduced the mister to Viking hash (sweet potato, onion and bacon), and he introduced me to rösti (a traditional Swiss nibble like a latke made of shredded white potatoes which are shaped into rounds and fried).
I’ll fully give credit to him for the idea of combining these two tasty bites into one incredible combination, and thus sweet potato rosti (sprosti?!) was born.
This dish did take a bit of prep time, but the result was definitely worth it. This would be great for brunch served with some smoked salmon and scrambled eggs or as a post-workout carb replacement.
Sweet Potato Rösti
Rösti are a traditional Swiss nibble like a latke made of shredded potatoes which are shaped into rounds and fried.
Ingredients
- 3 medium to large sweet potatoes
- 2 medium onions
- 8 oz bacon
- 1 tbsp onion powder
- 2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp coconut oil
Instructions
- Grate the sweet potatoes (either by hand with a box grater or with a food processor). Put in a bowl, sprinkle with 1 tsp sea salt and mix well. Let sit for 15-20 minutes. This will help remove some of the excess moisture by creating a hypertonic environment around the potato…I know, I know…SCIENCE.
- Grate the onion, and squeeze to remove the excess juice.
- Chop the bacon thinly. Add to a large skillet over medium heat and brown until crispy. Add the onion and cook for a few minutes until the onions have softened. Remove to a large bowl.
- Squeeze as much moisture from the sweet potato as possible. The easiest way is to scoop up by the handful, stand over the sink and squeeze away. Grip strength! Add the sweet potato, onion powder, other teaspoon of salt and pepper to the bowl and mix to combine.
- Heat the skillet to medium and add a tablespoon or so of fat.
- Use a ¼ cup measuring cup to scoop up some of the rosti mixture. Press into the measuring cup. Turn out into the heated skillet and flatten a bit with the back of the cup. Cook for 8-10 minutes or until nicely browned. Carefully flip and cook for another 5 minutes. *Note, I did this in two batches of 6.
I served these with smoked salmon, scrambled eggs and a bit of green onion for garnish.
Recipe Notes
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29 Responses
Mine didn’t stay together 🙁 maybe I should form them a bit tighter. But they taste great!
Make sure they’re super dry or else they’ll steam and fall apart.
Do you think grating the sweet potato the night before will help get the excess moisture out?
Yep! You can grate them then night before and let them sit in the fridge overnight.
This is a bit like making tzatziki. Roll the grated sweet potato in a clean tea towel after it has been sitting for a while to drain even more water from it. That’s what I do to make my tzatziki less watery.
I know it’s not really Paleo, but it is sooooooo good with a barbecue!
Perfect tip! Thanks Ellen!
I made these for the first time last week & they were a great hit!! so there on the menu again tonight YUM YUM!!!!
So glad to hear that, Wendy! I’m glad you enjoyed 🙂
Hi
I am trying these but i feel like im missing a step… Do i mix the mixture of bacon and onion with the sweet potato before putting it on the pan?
Yes, mix the bacon and onion with the sweet potato then form it into patties and fry.
These sound and look amazing!!!!
Thank you, Amanda. 🙂
Can’t WAIT to make these as an alternative sweet potato recipe for our Thanksgiving meal! I think I’m gonna try–to speed up the prep time–frying it in one big disk (flipping onto a plate then sliding back in the skillet), then cutting into wedges. Won’t have as many yummy crspy edges, but will help time-wise on a busy day! Thanks so much for this recipe–and OOH everything’s better with bacon… ;-P
This sounds and looks amazing. I love rösti and I’ve been looking for a post-workout carb snack to take with me, so I’m trying this for sure 🙂
🙂
You could use a potatoe riser to remove moisture from potatoes
Meant to write potatoe ricer
You’d have to cook the potatoes first which might change the texture.
Couldn’t get them to stay together so ended up adding a beaten egg. Still tasted ok
If your potatoes have a lot of moisture that can cause them to steam inside and break apart. Unfortunately, potatoes vary so it’s hard to say whether it’ll work 100% of the time but I’m glad you found a workaround.
The recipe definitely needs an egg to bind them together. Worked really well and very tasty!
These were delicious!
Do you think they could be baked in the instead if fried? Just looking for a way to make them without frying when we are camping.
Thanks for sharing ?
Hi Deb…you might be able to bake them on parchment paper. I wouldn’t recommend foil as the potato will probably stick 🙂
Steph: your recipes are saving my life. Literally. All of them. Thanks so much!
Sweet!! Super glad to hear that, Sharon!
FYI. These freeze well. reheat from frozen in moderate oven for 10 mins. Having some in the freezer makes for a quick week night meal.
Woohoo!!! Glad to hear that it’s helped make weeknight meals easier!
how do you stop the sweet potatoes going black?
Hmmm I’m not sure why they are turning black.