Sweet potato hash browns with fried egg and avocado salsa: Hearty breakfast

Even for me, as a self-confessed muesli lover, sometimes it has to be hearty. And really warm. me all time favorite is a full English breakfast. And with everything possible. Soon after comes the sweet potato hash browns with fried egg and avocado salsa. Even if you don’t believe it, the hash browns are actually healthy. All that breakfast fun provides you with healthy fats and minerals. If it’s too healthy for me, I can add canned baked beans. But only the one from a famous company in the USA. Delicious!

The sweet potato hash browns with fried egg and avocado salsa are true comfort food. Afterwards, you feel prepared for all the challenges of the day. The rösti glows orange, the fried egg yellow and the salsa bright green. It lifts the mood, as does the certainty that you will be full for the next few hours or days. Want even more choice? Then look here:

Nutritionists think it is very good when we eat sweet potatoes. They never tire of mentioning the high fiber and starch content, as well as vitamins A, E, C, calcium, zinc, folic acid, potassium and magnesium. The avocado is also healthy and anyway an egg. That’s why I need baked beans.

Do you like sweet potatoes? But also on the classic potatoes? In our cookery school we had them compete against each other and researched their similarities and differences. It’s interesting, just read it. We also offer the three best waxy potato varieties out there.

A bowl of potato rosti with a fried egg and avocado salsa stands on a dark background.


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  1. Peel and finely grate the sweet potatoes. Wrap the grated sweet potato in kitchen paper and press it firmly. Peel the onions and chop them finely. Place everything in a bowl and season generously with salt, pepper and nutmeg. Then mix in the egg and flour. Heat 2 tablespoons of olive oil in a covered pan and add some of the sweet potato mixture to the pan and press flat. Fry the hash browns for 2-3 minutes on each side until all the hash browns are cooked. Drain on kitchen paper.

  2. Halve the avocados, pit, cut into bite-sized pieces and place in a nice bowl. Water immediately with lemon juice. Peel and finely chop the red onion and add to the avocado. Wash the parsley, shake dry and cut into small pieces. Fold half into the avocado salsa. Fry the fried eggs in a pan. Arrange everything nicely on the plates and serve.

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