Sweet potato rosti with smashed avocado salsa & Glenballyeamon poached eggs

Serves 2


For the rosti

1 large sweet potato, peeled & grated

1 Glenballyeamon egg, beaten

1 tsp turmeric

0.5 tsp cumin

Seasoning to taste

Local rapeseed oil for frying

For the salsa

1 avocado

1 fresh lime

1 crushed garlic clove or 1 tsp garlic purée

1 tsp chilli flakes

1 scallion, finely sliced

4 cherry tomatoes, chopped small

Seasoning to taste

Glenballyeamon eggs for poaching.


Take the grated sweet potato & remove excess water with clean kitchen towel before mixing thoroughly in a bowl with the other rosti ingredients. Spoon small batches of the mixture into the hot pan & fry on both sides in the oil until brown & crispy. This will take 10-15 minutes on a medium heat.

Meanwhile, mash the avocado with the garlic, chilli flakes, seasoning & a generous squeeze of lime juice then stir in the scallions & tomatoes & set aside. Poach the eggs to your liking in a pan of gently boiling water & drain to remove excess water.

Serve the crispy rosti on a bed of fresh rocket leaves, topped with the avocado salsa & poached egg. Some of my Chilli jam finishes this dish off beautifully but some Sriracha or sweet chilli sauce would work just as well.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.



Sweet potato rosti with smashed avocado salsa & Glenballyeamon poached eggs. 



So tasty!