Spicy Sweet Potato Rostis – Vegan Breakfast Recipe

A delicious, quick and easy vegan breakfast.

On and off, I’ve been experimenting with this potato rostis recipe for some time now. I remember when I first started making these, I thought I would need to add flour for some weird reason. I think it’s because I’d known how to make onion bhajis and expected they’d be similar, but boy was I wrong; those first few attempts were hard as a rock! The rostis are bound by the starches released from the potatoes; there aren’t many ingredients needed in a basic rosti. This is what makes rostis an incredibly easy, simple and quick meal to make.

These vegan sweet potato rostis are full of flavour!

However, these rostis go a little further than the basic recipe, we’ve switched it up with the 50/50 sweet potato mix. The earthy sweetness mixes so well with the spicy kick from the red chilli flakes. The oat creme fraiche cools them back down and the little cherry tomatoes add some needed tang. This recipe is perfect for rustling up a brunch, lunch or light dinner.

These spicy sweet potato rostis are:

• vegan and dairy-free
• perfect for weekend brunch
• full of flavour
• quick and easy to make
• super satisfying

Like the sound of this recipe? Why not try one of these:

• Spicy sweet potato wedges
• Dukkah spiced courgette fritters
• Creamy miso mushrooms on toast

Print Recipe

Vegan Spicy Sweet Potato Rostis

Liven up your breakfasts with this spicy sweet potato rosti. Its the perfect base for your favourite savoury toppings, we love it with sliced avocado, tomato and vegan creme fraiche.

Prep Time: 0 minutes mins

Cook Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 2

Calories: 175kcal

Ingredients

Rostis

• 300 g sweet potato
• 300 g potato
• 1 white onion
• 1 tsp paprika
• 1 tsp dried chilli flakes
• 1 tsp salt
• ½ tsp pepper
• 4 tsp oil

Toppings (optional)

• Oatly creme fraiche
• 12 Cherry tomatoes
• coriander
• red chilli flakes
• Avocado
• Black pepper

Method

• Grate your regular potatoes, sweet potato and onion into a large mixing bowl. Add in the paprika, cumin, chilli flakes, salt and pepper. Give everything a ready good mix.
• Place a frying pan on a medium heat and add 1 tsp of oil, spoon out ¼ of the rosti mixture and place it in the centre of the pan. Using a spoon or fork, push down and shape out the rosti into a disk. Cook the rosti on one side for 8-10 minutes before flipping and cooking for a further 5 on the other.
• Plate up with a dollop of creme fraiche, cut tomatoes and coriander. Crack some black pepper over the top and enjoy.

Notes

*Calories are estimated per rosti (not inclusive of toppings)

If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.