Recipe | Ed Smith’s Sweet Potato and Rosemary Hash-Rösti

This delicious Sweet Potato and Rosemary Hash-Rösti recipe is another side dish from Ed Smith’s new cookbook On the Side. As you’ll have seen in my recent review and chat with Ed, and as you may have guessed from the title, On the Side is a cookbook filled with recipes for side dishes. There are heaps of mouthwatering and clever ideas between the pages, including this recipe for beetroot, feta and wild oregano rice. You’ll never feel bored with your meat and three veg ever again.

Sweet Potato and Rosemary Hash-Rösti Recipe

Serves 6

Preparation: in the oven

Time needed: more than an hour

Ed says: It’s tricky to pan-fry rosti for more than two people at once if you’ve other things going on in the kitchen, so I prefer this baked method. This probably prevents them from being strictly authentic, hence the hash brown reference in the name.

They’re relatively easy to make and quite hands-off once the patties are prepared, but you do need to begin the process well in advance. A little effort and forward planning results in a cracking partner for gammon and egg, breaded fish and chicken, lamb chops and many more. They’re more sweet and flavoursome than a basic potato version, and I think particularly good served next to a pile of wholesome greens.

 Sweet Potato and Rosemary Hash-Rösti recipe 

Sweet Potato and Rosemary Hash-Rösti recipe from Ed Smith’s ON THE SIDE

 Ingredients

350g sweet potatoes

350g waxy potatoes, such as Desiree

1 white onion, halved and thinly sliced into crescents

Leaves from 3 sprigs rosemary, finely chopped

3 tablespoons plain flour

1 egg, lightly beaten

2 tablespoons light rapeseed or sunflower oil

Sea salt and freshly ground black pepper

 

Method

Peel both types of potato, then cut into large chunks around the size of a snooker ball. Put them in a medium saucepan, fill it with cold water, bring to the boil and simmer for 8–10 minutes. You should just about be able to push a fork through, but nowhere near mashing territory. Drain, cool to room temperature, then chill in the fridge for at least 2 hours.

Put the onion and rosemary in a large bowl. Grate the potatoes on the largest holes of a box grater into the bowl, and add the flour, a generous pinch of salt and a good grind of black pepper. Mix well with a fork, then add the egg and mix again. Divide the mixture into 6 and use your hands to roll the mixture into ball shapes. Gently compress these into patties roughly 4cm thick and chill in the fridge until needed.

When ready to cook the hash-rösti, preheat the oven to 200˚C/Fan 180˚C/Gas 6. Spread the oil over a baking tray that’s large enough to fit them all comfortably. Place the patties evenly on the tray and bake on the top shelf for about 40 minutes, carefully turning them over after 20 minutes (you’ll need a fish slice or spatula), and once more with 5 minutes to go. They’ll be ferociously hot once cooked, and can therefore sit for 5 minutes while you’re pulling the rest of your meal together.

On the Side cookbook by Ed Smith

On the Side is published by Murdoch Books and is available now. 

 

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