sweet potato & black bean rosti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz fat-free plain Greek-style yogurt1 T whole wheat flour1 sweet potato, peeled and grated5 oz frozen shredded hashbrowns, thawed3 oz goat cheese1/6 C butter, melted1/4 C cilantro, chopped1 C black beans, drained and rinsed1/4 t freshly ground black pepper1/2 t saltcooking spray4 eggs
1. Preheat oven to 400
2. Combine yogurt and flour in a large bowl, stirring well. Add sweet potatoes, hashbrowns, goat cheese, butter, black beans, cilantro, salt, and pepper. Spread mixture evenly into a 9x9 baking dish coated with cooking spray. Bake for 30 minutes or until bubbly.
3. Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of 4 indentations.
4. Return dish to oven. Bake at 400 for 8 more minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 4 pieces and serve immediately.
(when re-heating, oven at 350 for 10-15 works better than microwave)
Number of Servings: 4
2. Combine yogurt and flour in a large bowl, stirring well. Add sweet potatoes, hashbrowns, goat cheese, butter, black beans, cilantro, salt, and pepper. Spread mixture evenly into a 9x9 baking dish coated with cooking spray. Bake for 30 minutes or until bubbly.
3. Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of 4 indentations.
4. Return dish to oven. Bake at 400 for 8 more minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 4 pieces and serve immediately.
(when re-heating, oven at 350 for 10-15 works better than microwave)
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 11.6 g
- Cholesterol: 203.0 mg
- Sodium: 171.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Protein: 21.0 g
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