I got a big box of kumara from a colleague at work who’s husband is a kumara farmer, and was delighted to find a recipe for Kumara Rosti – basically healthy hashbrowns! You can make a batch and freeze them so that you can make a quick healthy breakfast with an egg on top. Make it special for weekend brunch with some added wilted spinach, avocado and tomatoes, or stack it with bacon, eggs and hollandaise sauce.
Serve Kumara Rosti with Eggs for a quick meal
600g kumara
600g orange kumara (I had a single kumara that was this size!)
2 eggs
2 spring onions
1/4 cup flaked almonds (optional but adds a nice crunch)
1 tsp cumin
Salt and pepper to taste
Peel and grate kumara. Finely slice spring onions. Place all ingredients in a large bowl and stir well to combine. I found that the mixture only just held together and might try adding another egg next time.
Heat oil in a frypan. Place heaped tablespoonfuls of the rosti mixture into the pan, shaping each into a rough circle and flattening out so that they aren’t too thick or the middle won’t cook through.
Fry until golden on the outside and kumara is soft on the inside – about 3-6 minutes per side, flipping carefully. Add more oil between batches.
If they are browning too quickly you can finish them off in oven to cook the middle. This is also a good approach if you want them a bit thicker.
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- Put all ingredients in bowl
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- Combine well
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- Put heaped tablespoons of mix in pan
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- Cook until golden
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