Smashed Sweet Potato Rosti with Butter Poached Egg | #BrunchWeek ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 7:00 AM by Nikki @ NikSnacks   4 comments
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 


40 Bloggers from around North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

BUT FIRST: There's brunch!

Sweet Potato Rosti with a beautiful butter poached egg

I'm not really a fan of poached eggs, but I thought I might like to try one done in butter, because clarified butter has a higher smoke point than water ( about 475°F) and it would most certainly taste better (and look better, too). I found a new product at Trader Joe's and I am forever grateful to have found it: shelf-stable Clarified Butter! No need to watc the pot as it boils and you stand there with your strainer to take out all of the milk solids. Science and Trader Joe's has done it for you. How unbelievable! I feel like my kitchen is new, now that I have a 3 bottles in my arsenal. Apparently they have a clarified brown butter, too. I'm not ready for all of that action, yet. But trust me... I'll make it happen sooner, rather than later.

Sweet potatoes are some of my favorite tubers, so why not grate some up, crisp them in a pan and top it with an egg? Put an egg on ANYTHING and it automatically becomes brunch. Fruit salad? Add an egg. Nachos? Add an egg. Grandma's chocolate cake? Add an egg. I mean, the possibilities are endless!



Butter Poached Eggs 2 cups clarified butter
Two eggs
1. Heat clarified butter in small saucepan over medium low heat. While butter is heating, crack eggs into two individual ramekins. When butter is hot enough, slide eggs one at a time into butter. Do this slowly so the egg doesn’t spider out.
2. Remove pan from heat and let the eggs cook for about 5-7 minutes or until the yolk is slightly white on top for a runny yolk. Cook a couple of minutes longer for a more cooked yolk.
3. Using a slotted spoon, remove eggs from butter and plate. If you’re cooking more than two eggs, use this chance to reheat the butter and add eggs until desired amount is reached. Sweet Potato Rosti
Yields 2 servings 1 Tbsp extra virgin olive oil, divided 2 cups packed coarsely grated sweet potato (from about 2 medium-sized potatoes, skin-on) Salt and freshly ground black pepper, to taste 1. Heat about 1/2 Tbsp of the oil over medium-low heat in a 10-inch nonstick-skillet. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
2. Add potatoes to hot pan, pressing on them with a spatula to form a flat surface. Cook until bottom of cake is golden and crisp, 12-15 minutes. Place a salad plate (small enough to fit into the skillet) into pan and invert potato rösti onto plate. Add remaining oil to hot pan and slide rösti back in.

3. Continue to cook until golden on remaining side, 10-12 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes longer. Season generously with salt and pepper; cut into wedges, top with poached egg and serve.

NOW ONTO THE CONTEST and winning, and being awesome. Scroll on, my friends. Scroll on...


Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.




Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.




Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

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Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.



Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.


ENTER TO WIN, right here: a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Cheesy Asparagus and Ham Crepes from From Gate to Plate
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Dutch Baby from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple, Cheddar, Honey and Pepper Bites from Feeding Big
Asparagus Spring Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

4 comments:

Wendy Klik said...

I'm going for that sweet potato rosti with our without egg!

Erin said...

Butter poached eggs? SOLD! And I happen to love sweet potatoes.

Caroline Barbee said...

A butter poached egg? Count me in! This looks incredible!

Lauren Everson said...

I am going to have to find that clarified butter! I can definitely imagine it makes a poached egg even better.