Potato Rosti Asparagus and Poached Egg

By February 19, 2018June 30th, 2020Breakfast/Brunch
Potato Rosti Asparagus and Poached Egg by cooking meals for one

This healthy hearty breakfast-brunch is quite filling


  • ¾ cup grated sweet potato
  • ½ tablespoon of oil
  • 1 egg
  • 1 teaspoon grated ginger
  • ½ cup baby spinach
  • 1-2 tbsp of caramelised onion *optional
  • 1 egg extra
  • 3 asparagus spears


  • Mix the ginger, potato and egg in a bowl, form the mixture into one large patty
  • Heat a medium fry pan with oil, over medium-high heat and add the patty
  • Press the patty down flat and cook on both sides for 2-3 minutes or until cooked and golden
  • Remove from pan and keep warm
  • Add the *caramelised onion if desired, to pan and heat through, then spread the onions over the rosti
  • Meanwhile, poach your egg (click here for recipe)
  • Rinse spinach and asparagus and microwave for 2 minutes
  • Place the spinach and the egg on top of the onions and potato rosti, arrange the asparagus onto the plate and serve immediately
    Note: I used stored bought caramelised onions, available in a jar at the supermarket

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