One-Pan Orange Sweet Potato Rosti with Smoked Salmon and Crème Fraiche

The perfect addition to your brunch spread! Crispy potato rosti topped with slivers of fresh, smoked salmon and tangy crème fraiche.

INGREDIENTS

For the sweet potato rosti:

3 large everyday potatoes, peeled (600g)

2 medium orange sweet potatoes, peeled (400g)

2 large egg, beaten

5ml ground coriander

5ml ground cumin

100g butter

Sea salt and freshly ground black pepper, to taste

60ml olive oil

To serve:

100g smoked salmon

30ml crème fraiche

15g capers

Dill, to taste

Cracked black pepper, to taste

Pink pickled onions, to serve

Shaved celery curls to garnish

Fresh lemon wedges for squeezing

METHOD

On the thick edge of a grater, grate the potatoes and sweet potatoes.

Do not rinse the potatoes as rinsing them removes the starch. Place your potatoes in a tea towel and squeeze out the excess liquid. This results in a crispy rosti and not a soggy one. Place the dried potatoes into a bowl with the egg, salt, pepper, coriander, and cumin. Season well with salt and pepper and pour over melted butter.

Place a Le Creuset 26cm Signature Frying Pan over medium to low heat. Add a generous amount of olive oil and 15g butter to the pan and allow to heat up. Once the butter is sizzling, add enough grated potato mixture to the pan to cover the base 1cm–2cm in thickness. Pat down with a spatula into a thin layer. Place a dollop of butter on top of the rosti after 2 minutes. Allow to cook for 4-5 minutes or until you see the edges crisping up and turning golden brown.

Pour a generous amount of olive oil around the edges of the rosti; this will help loosen it before flipping it over. Once the rosti can move around when you shake the pan, it is ready to flip.