This dish combines crispy sweet potato rösti with a perfectly poached egg and creamy avocado, creating a delightful mix of textures and flavors. The fresh herbs and subtle chili give it a gentle kick that makes each bite irresistible.
Why You’ll Love This Recipe
I love how this recipe balances comfort and freshness. The rösti comes out crispy on the outside and tender inside, while the poached egg adds a luscious, runny yolk that binds everything together. I also enjoy the creamy avocado with a hint of lemon—it makes the dish feel indulgent without being heavy. It’s a brunch or lunch recipe that always impresses guests and makes me feel like I’m treating myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Sweet potatoes
Eggs
Avocados
Parsley
Chilli flakes
Lemon
Chive
Spring onion
Olive oil
Directions
I start by grating the sweet potatoes and forming them into small patties for the rösti. I fry them in olive oil until they are golden and crispy, then set them aside in the oven to keep warm. While the rösti cooks, I mash the avocado with a squeeze of lemon, a pinch of chili flakes, and some chopped herbs. I then carefully poach the eggs, making sure the yolks stay soft. To serve, I plate the rösti, top with a generous dollop of avocado, and place the poached egg on top. A sprinkle of parsley, chives, and spring onions finishes the dish beautifully.
Servings and Timing
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes switch things up by adding feta to the avocado mix or mixing in some cooked bacon bits for extra flavor. Roasting the rösti in the oven instead of frying is another option that gives a lighter texture. For a spicier version, I add extra chili flakes or a dash of hot sauce on top.
Storage/Reheating
I usually eat this dish fresh, but if I have leftovers, I store the rösti and avocado separately in airtight containers in the fridge for up to 2 days. To reheat, I crisp the rösti in a hot pan or oven and add a freshly poached egg on top. The avocado is best served cold or at room temperature.
FAQs
How do I make the rösti extra crispy?
I make sure to squeeze out excess moisture from the grated sweet potatoes before frying. Using a hot pan with enough oil also helps achieve a golden, crispy exterior.
Can I make this dish vegan?
Yes, I replace the poached egg with a tofu scramble or roasted chickpeas for protein while keeping the avocado and rösti as they are.
What is the best way to poach eggs?
I bring water to a gentle simmer with a splash of vinegar, crack the eggs into a small bowl, and gently slide them into the water. I cook them for about 3-4 minutes for a runny yolk.
Can I prepare parts of this recipe ahead of time?
I can grate the sweet potatoes and prepare the avocado mix in advance, but I poach the eggs and fry the rösti right before serving for the best texture.
What herbs work well with this dish?
I like parsley, chives, and spring onions, but dill or coriander can also add a fresh note depending on your taste.
Conclusion
I find this Sweet Potato Rösti & Poached Egg recipe perfect for weekends or a relaxed brunch. It’s easy to make, packed with flavor, and has a beautiful balance of textures. Every time I serve it, the combination of crispy rösti, creamy avocado, and soft egg yolk never fails to impress.
Crispy sweet potato rösti topped with creamy avocado and a perfectly poached egg, finished with fresh herbs, lemon, and a hint of chili for a flavorful brunch or light lunch.
Ingredients
2 medium sweet potatoes, peeled and grated
4 large eggs
2 ripe avocados
2 tablespoons fresh parsley, chopped
1/2 teaspoon chili flakes
1 lemon, juiced
2 tablespoons fresh chives, chopped
2 spring onions, thinly sliced
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Instructions
Grate the sweet potatoes and squeeze out excess moisture using a clean kitchen towel.
Season the grated sweet potatoes lightly with salt and pepper and form them into small patties.
Heat olive oil in a large frying pan over medium heat.
Place the sweet potato patties in the pan and fry for about 4–5 minutes on each side until golden brown and crispy.
Transfer the cooked rösti to a warm oven (about 200°F / 95°C) to keep them warm while preparing the remaining components.
In a bowl mash the avocados with lemon juice, chili flakes, and a pinch of salt until creamy.
Bring a saucepan of water to a gentle simmer and add a splash of vinegar if desired.
Crack each egg into a small bowl and gently slide it into the simmering water.
Poach the eggs for about 3–4 minutes until the whites are set and the yolks remain soft.
Remove the eggs with a slotted spoon and drain briefly on paper towels.
Place the sweet potato rösti on serving plates.
Top each rösti with mashed avocado and a poached egg.
Garnish with chopped parsley, chives, and sliced spring onions.
Season with additional salt, pepper, and chili flakes if desired before serving.
Notes
Squeezing excess moisture from the sweet potatoes helps the rösti become extra crispy.
You can bake the rösti in the oven instead of frying for a lighter version.
Feta cheese or cooked bacon bits can be added to the avocado for extra flavor.
Serve immediately for the best texture and flavor.
Leftover rösti can be reheated in a skillet or oven to restore crispiness.
