Sweet potato rösti with herbed ricotta and poached egg

Sweet potato rösti with herbed ricotta and poached egg

Something for Everyone
Ben Dearnley

If you have a child who doesn’t like whole eggs, you can just serve him the sweet potato rösti, which has one egg mixed through it. The rösti also make a great side for lunch or dinner.


Quantity Ingredient
185g fresh ricotta, (see note)
1 teaspoon lemon zest, finely grated, (optional)
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon chives, finely snipped, plus extra for garnish
300g sweet potato, peeled and grated
2 tablespoons plain flour
5 eggs
1-2 tablespoons olive oil


  1. Place the ricotta, lemon zest (if using) and herbs in a bowl and mix until well combined. Refrigerate until needed.
  2. Place the sweet potato, flour and 1 of the eggs in a bowl and stir until well combined.
  3. Heat 2 teaspoons of the oil in a frying pan over low–medium heat. Working in batches, drop large spoonfuls of the sweet potato mixture into the pan. Lightly press and shape each one into a circular shape. Cover and cook for 3–4 minutes on each side, or until golden and cooked through. Transfer to a plate and keep warm.
  4. Fill a deep frying pan with 3 cm water. Bring to a simmer over low–medium heat and gently crack in the remaining eggs. Cook for about 4 minutes, or until cooked to your liking. (Avoid giving under-cooked eggs to children under 2 years; cook until the whites have completely set and the yolks have started to thicken.)
  5. To serve, place 2 rösti on each plate, then top each with a dollop of the ricotta mixture and a poached egg. Garnish with the extra chives.

Baby’s serve

  • For a younger baby, blend together the egg and ricotta mixture with some cooked rösti until smooth (try to use a softer, not-too-crispy rösti for this). Add as much liquid (water or your baby’s milk) as you need to achieve the desired consistency. For an older baby, keep the consistency lumpier or serve as finger food – spread the ricotta mixture over the rösti, cut up the rösti and the poached egg and let him eat with his hands.

Toddler’s serve

  • Serve as is, cutting into pieces he can pick up with his hands or with cutlery.

Soft cheeses

  • Ricotta and other soft cheeses, such as feta, are considered a high-risk food in terms of contamination with listeria bacteria. As such, pregnant women are advised not to eat them. You can give soft cheeses to healthy babies over 6 months of age, however, you should be careful when purchasing and storing them. Make sure they’re very fresh, packaged hygienically (in a sealed packet) and stored in the refrigerator. Don’t re-serve any unfinished portions.
Something for Everyone
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