Try an Oven-Baked Rösti with Breakfast Beans for a Lazy Weekend


    May 9, 2017

    There is something about beans that make us think of lazy weekend mornings and just slowing down. If you ever need to feel that way, this is the way to go.

    • Prep: 15 mins
    • Cook: 25 mins
    • Yields: 4 Servings


    4 teaspoons olive oil

    1 medium brown onion

    2 cloves garlic

    410g diced tomatoes (canned)

    60ml water

    400g cannellini beans (canned)

    0.25 cups flat leaf parsley

    250g sweet potato

    1 medium potato

    0.25 teaspoons salt

    1 egg

    2 tablespoons wholemeal self raising flour

    1 small red onion


    1Make breakfast beans - heat half the oil in a medium saucepan, add thinly sliced onion and finely diced garlic; cook, stirring, until onion softens. Stir in undrained tomatoes, the water and beans; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thick. Remove from heat; stir in shredded parsley.

    2Preheat oven to 200°C/400°F.

    3Combine grated sweet potato, grated potato and salt in medium bowl; stand 5 minutes then squeeze out liquid.

    4Whisk egg in medium bowl; whisk in flour. Stir in diced red onion and sweet potato mixture.

    5Heat remaining oil in large ovenproof frying pan over medium heat; add sweet potato mixture, press down firmly. Cook rösti about 3 minutes or until browned lightly underneath. Transfer pan to oven; bake, uncovered, about 20 minutes or until browned. Turn rösti onto chopping board, cut into eight wedges; serve with breakfast beans.


    Nutrition Facts

    Sodium138 mg
    Total Fat6.5 g
    Saturated Fat1.1 g
    Total Carbohydrates24.5 g
    Dietary Fiber6 g