Potato Rosti with Avocado & Tomato

This dish is great for breakfast, brunch, lunch and even dinner. Really delicious with warm crispy potato and fresh toppings.

TIP: Grate the potatoes just before cooking to avoid going brown. Plus with no binding ingredient it may be a little hard to keep the potato together – see method.

Cook time: 15 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 medium potato (approx. 300gms), grated just before cooking

1 tablespoon of cold pressed coconut oil or extra virgin olive oil

Pinch of sea salt

1/2 avocado, sliced

4 grape or cherry tomatoes, sliced

Extra sea salt & pepper (optional)

Wedge of lemon to squeeze over top (optional)

Method

Heat a pan to a medium heat, once heated add the oil.

Coarsely grate the potato and squeeze out as much water as possible, add a pinch of salt and form into 3 patties by squeezing them together as firmly as possible. Put into the pan and then keep pushing each one together and flatten out with a cooking spatula. Cook for 5 mins each side, carefully turning them, and pushing then down again. They should be a golden colour.

Serve onto a plate and top with avocado & tomato. Optional sprinkle of salt and pepper & a squeeze of lemon.

Calories: 548
Protein: 9.2
Carbs: 40.8
Fibre: 7.8
Fat: 37.3

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