Sweet potato rosti with arugula and avocado salad


 

My goodness, all of a sudden it is nearly Thanksgiving! While I am somewhat of a total newbie to the concept of it, I am so excited! Two years ago we were in the cutest house ever in Hudson, holed up in a snowstorm with 10 others, none of us from America, so we made our own Thanksgiving tradition. Then last year we were home getting married, so we missed it! So this year is the year! What are your plans? How do you normally spend it? It's so exciting that theres this pre-christmas holiday thats just THERE and an excuse to eat all of the food! We are heading up to our friend's parents house. She lets us borrow her family in times when ours lives way too far away and its holiday time. I'm always super grateful, plus her family is so much fun to hang out with, and the perfect wee getaway from NYC. And there are Dogs. Can't go wrong really. 

While I'm not overly knowledgeable in traditional thanksgiving meals, I can definitely help out with an easy day after brunch! It is likely that most people will have a few spare sweet potatoes rolling around after thanksgiving, and this here is the perfect way to use them up. Rosti is, in my opinion, the ideal brunch food. It is fried enough to be delicious, but not deep fried and destined to leave you feeling yuck, and it goes perfectly with eggs, whichever way you serve them! We have ours with a poached egg on the top, which Rich calls an "egg hat". Sometimes I wonder. 

Rosti is also super easy and quick to bring together, and very scaleable depending on how many people you are feeding. My general rule of thumb for serving size:

- One medium (approx 350g) sweet potato for every two people
- One egg per sweet potato
- 1/4 cup of flour per sweet potato

So lets say you had four people - you would use two sweet potatoes, two eggs, and half a cup of flour. Depending on the size of the sweet potato, you may need to tweak the flour amount a little, but it is easily adjustable! I normally prepare all of the things for the Rosti, start frying them, and have the oven on to keep the cooked ones warm, then just before I am ready to serve, poach up some eggs so that everything is ready all at the same time. Easy as. 

Our favourite way to have these is with a super simple salad - arugla and avocado, dressed with a little bit of lemon juice. All up it makes for a nice light brunch which people can serve for themselves when they are ready. 

I have also included a recipe here for a rosemary simple syrup which is amazing in soda water, and a great way to use up any herbs you may have left over from Thanksgiving. You could totally sub out whatever herbs you have in the place of rosemary. You could also totally add alcohol, but I will leave that decision to you. No judgement will be passed. 

 

 

Sweet potato rosti with avocado arugula salad, and rosemary soda
- Serves 4 - 

Sweet Potato Rosti
Two medium (approx. 400/14oz each) sweet potatoes, peeled and grated
2 large eggs
1/2 cup (65g) all-purpose flour

Arugula avocado salad
1 bag (approx. 150g/5oz) baby Arugula
1 ripe avocado
2-3 Lemons

Rosemary soda syrup
1 cup (225g) sugar
1 cup (240ml) water
2-3 sprigs of fresh Rosemary

To serve
Poached Eggs ( I know everyone has a different method here, so use your favourite!)

- PROCESS -

ROSEMARY SYRUP

In a medium pot, combine the sugar and water. Heat on low heat until the sugar dissolves. Add rosemary sprigs and allow to infuse while it cools. 

Add approximately a tablespoon of syrup to a glass with ice. Top up with soda water or water, and garnish with extra rosemary.

SWEET POTATO ROSTI

If you are making a large batch of rosti, preheat oven to 200f/150c. Place a baking sheet or plate lined with paper towels inside - this will be used to keep the rosti warm.

Add grated sweet potato to a large bowl. Add eggs, and mix well to combine. Add the flour and stir to incorporate. If the mixture is still looking a little wet add more flour a tablespoon at a time - you want the mixture to bind nicely without being gummy. 

Heat a cast iron skillet or non-stick frying pan over medium heat. Add a small amount of olive or vegetable oil - enough to lightly coat the bottom of the pan. Place small handfuls of the rosti mix into the frying pan and gently press down with a spatula to flatten slightly. Fry for 1-2 minutes on each side, or until golden brown. Remove from frying pan and place on paper towel lined plate, either in the oven to stay warm, or on a nearby plate ready for serving. Repeat until mixture is used up.

Serve well seasoned with salt and pepper, and topped with a poached egg if desired.

ARUGULA AVOCADO SALAD

Add the arugula to a large salad bowl. Half the avocado lengthwise, remove the seed, and slice the flesh into cubes or slices in the skin using a butter knife. Use a spoon to scoop the flesh out of each half and add to the bowl. Squeeze lemon juice over the salad to taste, and toss to combine, adding more lemon juice if necessary.

 

Thank-you so much to Canvas Home for providing all of the plates, serving ware and linen that you see in this post! Canvas Home is a beautiful Home goods store, selling all the pretty plates, tableware and furniture you can think of! I have used their new Salamanca Collection in this post; the Serving Bowl, Dinner Plates, Salad plates and Cereal Bowl are all from this new line. (They also come in black, and white with a black stripe!) The Linen is the Lithuanian Linen Fringe Napkin, and the glassware is the fife lowball