Sweet potato rösti with fried egg and herb quark

• 175 gsweet potato(peeled and coarsely grated)
• 25 gonion(finely diced)
• ½egg(medium, for the mixture)
• 2egg(medium, for frying)
• 150 glow-fat quark
• 5 gchives(finely sliced)
• 2 ½ gparsley(finely chopped)
• 7 ½ golive oil
• ½ tspblack pepper(freshly ground)

Instructions

1. 1

   Coarsely grate the 175 g sweet potato, tip it into a clean tea towel and wring it out firmly. The drier the shreds, the crispier the rösti.

2. 2

   Mix the grated sweet potato with the 25 g onion and ½ egg in a bowl, then season with salt and half of the ½ tsp black pepper.

3. 3

   Stir the 150 g low-fat quark together with the 5 g chives, 2 ½ g parsley, a pinch of salt and two tablespoons of water until smooth and creamy. Chill until needed.

4. 4

   Heat two thirds of the 7 ½ g olive oil in a non-stick pan. Shape the mixture into four flat patties, place them in the pan and press them down gently with a spatula.

5. 5

   Fry over medium heat for 6 minutes until the underside is golden, then flip and cook for another 5 minutes. Do not move them too early or the rösti will fall apart.

6. 6

   Transfer the rösti to two plates. Add the remaining oil to the pan and fry the 2 egg over medium heat until the whites are set and the yolks still runny.

7. 7

   Slide two fried eggs onto each portion of rösti, grind over the remaining ½ tsp black pepper and serve the herb quark alongside.

Tips

Nutrition per 100 g