Sweet potato rosti with Huon Reserve Smoked Salmon, poached egg and avocado smash

Mel from Cooks Notebook came up with this great breakfast or lunch option as part of our Reserve Selection Blogger Challenge.

Sweet potato rosti with Huon Reserve Smoked Salmon, poached egg and avocado smash
10 Minutes
20 Minutes


  • 200g Reserve Selection Banquet Sliced Salmon
  • 500g sweet potato, peeled and grated
  • 6 eggs
  • 1/4 cup plain flour
  • 1 large avocado
  • 1 clove of garlic (finely diced)
  • 1/2 lime (juiced)
  • Dash tabasco sauce
  • To taste salt and pepper


  1. 1

    For the sweet potato rosti – place the grated sweet potato, 2 eggs and flour in a mixing bowl and gently mix together with your hands. Add some salt and pepper to taste. To cook, heat a large frypan with 2 tablespoons of olive oil. Divide the sweet potato mix into 4, and add to the hot oil (you may need to do this in batches). Cook on a medium heat for 3-4 minutes on each side until golden brown – be careful not to let it get too hot or it will burn before the sweet potato is fully cooked through. Keep warm once cooked.

  2. 2

    For the avocado smash – place the avocado flesh into a bowl with the garlic, lime juice, a splash of olive oil, salt, pepper and tabasco (if using). Mash together with a fork so it stayed a bit chunky. Taste and add more lime juice, salt, pepper, tabasco as required.

  3. 3

    For the eggs – I poached the eggs one at a time in a saucepan of boiling water, but you could easily have friend or scrambled eggs if that’s easier for you to cook (next time I won’t be poaching them – those skills seemed to have abandoned me…).

  4. 4

    To assemble - Place the sweet potato rosti on the plate, then add 50g of smoked salmon per person, then a dollop of avocado smash, with the egg on top.

  5. 5

    For more great recipes from Mel at The Cooks Notebook visit - www.cooks-notebook.com.au.