Sweet Potato rösti with poached eggs and crispy bacon

A breakfast rösti with a sweet twist that’s tasty and healthy! This Pick n Pay recipe will become a firm family favourite.

General info

Serves: 4


For the rösti

  • 250g PnP Sweet Potatoes, peeled and roughly grated
  • 2 PnP Eggs, whisked
  • 100g PnP Plain Feta Cheese, crumbled
  • 50g PnP Salted Butter
  • 8 pieces PnP Streaky Bacon

For the poached eggs

  • 4 PnP Eggs
  • 15ml PnP White Spirit Vinegar
  • Handful baby salad leaves, to serve
  • Salt and black pepper, to taste


  1. Pre-heat the oven to 180°C. Spray a baking sheet with non-stick cooking spray.
  2. Place bacon on an oven tray, and cook for 15 minutes, or until crispy. Set aside.
  3. Combine the sweet potatoes, feta cheese, and two whisked eggs in a medium bowl, and mix well. Season with salt and freshly-ground black pepper.
  4. Heat some of the butter in a medium non-stick pan, and fry dollops (about a heaped tbsp) of the sweet-potato mixture in the butter. Turn over after 5 minutes, or when it is golden. Repeat with the rest of the butter and mixture.
  5. For the poached eggs, heat a small saucepan filled ¾ of the way with water until boiling. Turn down the heat and add the vinegar. Break each of the four eggs, separately, into a small bowl, then carefully slide into the boiling water. Poach the eggs for 2 to 3 minutes for a soft egg, 4 to 5 minutes for a medium egg, and 6 minutes for a well-done egg.
  6. Serve the warm röstis with the poached eggs, crispy bacon, and salad leaves.

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