Aran Goyoaga, author of the new cookbook Cannelle et Vanille, is something of an expert when it comes to effortless, delicious, gluten-free recipes. When she spent the day cooking with us, she dazzled us with this easy and nourishing dish that also happens to be gluten- and dairy-free.
“This is a take on the classic potato rösti,” she told us, “which works as a hearty brunch or even a simple weeknight meal.”
Not familiar with a rösti? It’s kind of like a potato pancake or a latke. Here, sweet potatoes add flavor, color and extra nutrition, but as Goyoaga told us, “it can also be made with grated winter squash or carrots.” And you can totally skip the fried egg if you want to make it vegan.
Top it off with some peppery arugula and dive into your 30-minute masterpiece. If only all recipes could be this easy.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
1 pound sweet potatoes, peeled and grated
1 large shallot, finely minced
2 tablespoons brown rice flour
2 tablespoons finely chopped fresh cilantro
1 large egg, lightly beaten
½ teaspoon kosher salt
½ teaspoon ground cumin
Pinch of freshly ground black pepper
Olive oil, for frying
4 large eggs, for frying
Arugula, to serve
1. In a large bowl, mix the sweet potato, shallot, brown rice flour, cilantro, egg, salt, cumin and pepper.
2. Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Scoop about ¼ cup of the sweet potato mixture into the pan, flatten it and fry until crispy, about 3 minutes on each side (be careful not to burn it). Using a spatula, transfer the rösti to a paper-towel-lined plate and then repeat with the remaining sweet potato mixture until you have 12 rösti total.
3. In the same pan, add a drizzle of olive oil. Crack 2 eggs into the pan, season with salt and pepper, and fry until the edges are crispy and the whites are set, about 5 minutes. Remove the fried eggs from the pan and then fry the remaining 2 eggs. Serve the rösti topped with the fried eggs and arugula.