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  • Writer's pictureRomyL

Eggs Benedict on Kumara Rösti

Updated: Aug 15, 2020

Makes 14 Rösti


Replace that boring seeded toast for some flavour-packed sweet potato röstis! Yes, kumara is sweet potato however it's just the New Zealand version. We have a few different types of kumara here; often they're sweeter and softer than a sweet potato, but for this recipe I opted for a more traditional sweet potato.

I endlessly apologise for not getting more content and recipes out whilst i'm down under. I've been too busy swimming, hiking, running (that one's a half truth) etc. to be creating. Furthermore, my family never leave the kitchen, and when they do they leave it a mess. The nearest grocery store is 45 minutes away so please bare with me whilst I enjoy myself!


  • I have no idea if this is true, but I've been told adding a teaspoon of white vinegar to my water when poaching my eggs will help in some way. So if I have access to it i'll do it. Don't think it makes much of a difference but it doesn't hurt!

  • Make sure to peel your sweet potatoes before grating them! The skin won't be very nice in the röstis.

  • If you don't trust my method of poaching an egg, i suggest looking it up from a reputable source, it is not something I have mastered yet looks-wise, but I definitely get the right runniness of the yolk.

  • Toss some rocket in some lemon juice and olive oil and pile it on top. It'll fancify it and elevate the flavour!

  • For the poached eggs, crack the egg into a shallow bowl before pouring it into your pot of water. It makes it easier to coordinate the whirlpool-ing.

  • Vegetarians: Skip the bacon in the sweet potato röstis and adjust the flavour by adding a bit more salt or even some roasted garlic.



  • 2 rashers of bacon

  • 6 cups of grated sweet potato/kumara

  • 8 large eggs

  • 2 tablespoons of olive oil

  • 2 tablespoons of plain flour

  • Salt and pepper to taste

  • 3 cups of baby spinach

  • 1/4 cup of balsamic glaze (you can but this at most supermarkets), for serving

  • 1/4 cup of finely chopped chives, for serving


  1. Cut your bacon rashers into small squares and fry them up in a frying pan until slightly crispy.

  2. Remove the bacon bits and put them in with your grated sweet potato. Add 2 eggs, the flour, and a pinch of salt and pepper to the mixture. Mix until everything is combined.

  3. Wipe your frying pan clean and put in 1 tablespoon of olive oil.

  4. Take a tablespoon of your sweet potato mixture and put it on the frying pan. Cover it with a lid for three minutes then flip them over and leave uncovered for another 3 minutes then remove from the pan and put them on a paper towel to drain any excess oil.

  5. Meanwhile, get prepared to poach your eggs.

  6. Boil a pot of water. Once a rolling boil is reached, remove the pot from the heat. Quickly whisk the water until a whirlpool is formed. Crack your egg into the whirlpool and cover with a lid. Leave for 2 and a half minutes and then remove the egg using a slotted spoon. Repeat with however many eggs you want to poach.

  7. Serve sweet potato röstis with a poached egg, some balsamic glaze, fresh spinach, and chives! Enjoy!!

Stay Salty,

Romy x

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