Prep Time

15 Minutes

Cook Time

15 Minutes



This Swiss take on hash browns is sweet, savory, and loaded with nutrients. A traditional rosti is made in a large pan and cut into wedges.  Our miniature version is a tasty addition to any brunch or as a perfect appetizer for your next get-together.


For the rosti:

  • 4 sweet potatoes, peeled and grated
  • 2 egg whites
  • 2 tablespoons tapioca starch
  • Salt and pepper, to taste
  • ¼ cup coconut oil
  • 8 oz. smoked salmon

For the dill aioli:

  • ¾ cup mayonnaise
  • ¼ fresh dill, minced
  • 1 teaspoon lemon juice
  • To assemble
  • 8 oz. smoked salmon
  • 2 tablespoons red onions, minced


  1. Mix the aioli ingredients in a small bowl. Set aside or cover and refrigerate up to 2 days prior to your brunch.
  2. Preheat oven to 250°F.
  3. n a large bowl, combine the sweet potatoes, egg whites, and tapioca starch. Season with salt and pepper.
  4. Heat the coconut oil in a skillet over medium-high heat.
  5. Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula. Cook for 4-5 minutes. Flip and cook for an additional 2 minutes or until the pancake is crispy and golden brown. Drain on paper towels and remove to an oven-proof platter. Keep warm in the oven while you repeat with remaining sweet potato mixture.
  6. Top each rosti with the aioli and a small piece of smoked salmon.
  7. Sprinkle the red onion over the finished rosti and serve immediately.