For a simple twist on the classic, these crispy sweet potato röstis are ideal for weekend brunching.
Top them with a tablespoon of Crème fraîche and a big dollop of Dr Will's Beetroot Ketchup for a delightfully tangy sauce.
50g sweet potatoes, washed and peeled
2 medium eggs
4 Tbsp Dr Will’s Beetroot Ketchup
1 small pot half fat Crème fraîche
Handful of chives
Preheat the oven to 180°c.
Grate the potatoes using a box grater. Remove the skin from the onion and grate.
Add the potato and onion into a bowl, and crack in the two eggs. Add a pinch of salt and freshly ground black pepper, a drizzle of olive oil and a few snips of chive. Mix well to combine.
Line a baking tray with baking paper. Form the mixture into balls, a little larger than golf balls, and flatten to form the röstis. Place them on the baking sheet (don’t worry if they seem a little liquid at this stage, they will crisp up in the oven).
Bake for 30 minutes, flipping halfway.Once the röstis have gone golden brown and crisp, remove them from the oven.
Assemble the röstis with a spoonful of Crème fraîche, a dollop of Dr Will’s Beetroot Ketchup and a few snips of chive. Dig in!