• 4 Egg, (1 Large)
  • 1 ½ cups sweet potato, peeled and grated
  • 1 egg white, lightly whisked
  • 1 tbs. onion powder
  • Pinch of pink salt and black pepper
  • Coconut or macadamia nut oil for frying
  • 2 cups baby spinach
  • Olive oil for frying pan


  1. Using clean hands squeeze out any excess juice from sweet potato.
  2. In a medium mixing bowl, combine sweet potato, egg white, onion powder, salt and pepper and mix well.
  3. Heat oil in frying pan over medium heat.
  4. Spoon approximately 1/4 cup of mixture on to pan and flatten and shape with the back of a spoon.
  5. Cook for 2 – 3 minutes or until underside is cooked. Carefully flip and cook for another 2 – 3 minutes or until browned. Set aside.
  6. Cook eggs to liking. Set aside.
  7. In frying pan sauté spinach in olive oil for 1 minute or until wilted.
  8. Layer cooked rostis with spinach and top with poached eggs. Serve hot.