Scott’s Sweet Potato Rostis

GLUTEN FREE, DAIRY FREE, SOY FREE, NUT FREE, LOW FODMAP, PALEO

This is what my sweet hubby makes us for breakfast on Sunday mornings.  These are the mornings I get a chance to sleep-in before we rush off to church, late once again.  By sleep-in I mean I get to lie in bed for an extra 15 minutes while a 2 year old bangs on the bedroom door crying for “millllkkkkyyyyy!” even though she drank the whole night long.  Does anyone else have a toddler that loves her ‘mummy milky’ more than anything else?  It’s exhausting right?  I’m not alone right?
Anyway, these fritters make up for it.  Almost.  More-so the fact that this beautiful man made me breakfast even though I said horrible things through gritted teeth to him when my eyes were barely open this morning.  The fact that he loves me at my ugliest makes my chronic lack of sleep and eternal exhaustion bearable.  A strong coffee and a delicious breakfast goes a long way too.
I hope you enjoy this as much as me and get to enjoy it peacefully while the smell of freshly brewed coffee lingers heavily in the air. 
Handy tip: It tastes even better if you can convince someone else to make it for you.

Recipe
1 medium sweet potato
1 egg
4 tbsp mylk or the liquid that sits at the bottom of a can of coconut milk.
Pinch of salt
2 tbsp Olive oil

Method
Peel and grate the sweet potato.
Whisk the mylk, egg and salt until well combined.  Add the sweet potato to the egg mix and stir until all the sweet potato is well coated and the egg mixture is evenly distributed.
Heat 2 tbsp of olive oil in a frying pan over a high heat.  Place heaped tablespoons of your rosti mixture into the frying pan and squash flat with a spatula/flipper.  Once you see the rosti beginning to brown on the edges (about 5 minutes) flip and cook for a further 3-5 minutes or until the sweet potato is well cooked and crispy.
Serve with whatever breakfast sides take your fancy.  This morning we had them with poached eggs, mushrooms, tomatoes, spinach and avocado.