Sweet Potato Rosti with Fried Eggs
•2 sweet potatoes, peeled, ends trimmed, halved and cut into 4-inch pieces
•2 tbsp rice flour
•1 tsp salt, divided
•1/2 tsp pepper, divided
•6 eggs, divided
•1/4 cup vegetable oil (approx.)
•1/4 cup crumbled goat cheese
•4 tsp chopped fresh chives
1. Place piece of sweet potato into spiralizer chute. Turn spiralizer on; press sweet potato using pusher until dispensed into bowl.
2.Repeat with remaining sweet potatoes. Using scissors, trim into shorter strands.
3.Transfer sweet potatoes to large bowl. Sprinkle with rice flour and half each of the salt and pepper.
4.Crack two eggs and add to potatoes; mix gently to combine.
5. Heat 2 tbsp oil in large skillet set over medium-low heat; using 1/2-cup measure, drop sweet potato mixture into skillet to form rounds.
6.Press down with spatula to flatten; cook, turning once, for about 6 minutes or until sweet potatoes are cooked and golden.
7.Repeat with remaining mixture, adding additional oil as needed.
8.Transfer sweet potato rosti to baking sheet and keep warm in 325°F oven.
Meanwhile, heat 1 tbsp oil in skillet over medium heat. Crack remaining eggs, one at a time, into small bowl and drop into skillet. Season with remaining salt and pepper.
For sunny-side up eggs, fry for about 4 minutes or until desired doneness. (For easy-over eggs, flip eggs and continue cooking for about 1 minute or until desired doneness.) Top two sweet potato rosti with fried egg. Garnish with crumbled goat cheese and chives.