Sweet Potato & Carrot Rosti

One of the healthiest dinners I make. Easy, tasty, full of vegetables.


  • 1 large sweet potato
  • 3 carrots
  • 1 lemon
  • 100g frozen peas
  • Handful of baby spinach
  • 4 eggs
  • Feta cheese
  • Olive oil


  1. Preheat oven to 180c. Peel sweet potato and carrots then grate. Add a pinch of salt and let sit for 5 minutes. Meanwhile squeeze some lemon juice and 2 tablespoons of olive oil into a small bowl with some salt and pepper.
  2. Put some olive oil and pepper into a bowl. Squeeze the liquid out of the sweet potato and carrot mixture handful by handful and sprinkle into the bowl. When all the mix is in combine well with the oil and pepper. Spread evenly in a large oven tray and cook for about 30 minutes.
  3. Blanch peas in boiling water for 5 minutes then strain and add to lemon oil bowl and top with spinach. Poach 4 eggs when the Rosti is almost ready.
  4. Serve the Rosti in the tray with the eggs on tops and the salad scattered over it. To finish crumble some feta on top.

This is great for a warm day when you don’t want and salad but want to stay healthy and get some protein.

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