Hearty brekky beans with oven-baked potato rosti

This is a recipe perfect for lazy mornings or a light meal in the evening. We’ve made these beans on a few occasions, sometimes we’ll make them with the rosti, while other times we use toasted sourdough bread and even grilled tortillas. It’s a true comfort dish.

Serves 4.

Ingredients

• 4 tsp olive oil
• 1 medium brown onion, thinly sliced
• 2 garlic cloves, finely diced
• 410g tin diced tomatoes
• 400g tin cannellini beans
• 1/4 cup flat leaf parsley, shredded
• 250g sweet potato, grated
• 1 medium potato, grated
• 1/4 tsp salt
• 1 egg
• 2 Tbsp self-raising flour
• 1 small red onion, diced

Method

1. Heat half the oil in a medium saucepan, add onion and garlic; cook, stirring, until onion softens. Stir in undrained tomatoes, water and beans; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thick. Remove from heat; stir in shredded parsley.
2. Preheat oven to 200C.
3. Combine sweet potato, potato and salt in medium bowl; stand 5 minutes then squeeze out liquid.
4. Whisk egg in medium bowl; whisk in flour. Stir in red onion and sweet potato mixture.
5. Heat remaining oil in large ovenproof frying pan over medium heat; add sweet potato mixture, press down firmly. Cook rosti about 3 minutes or until browned lightly underneath. Transfer pan to oven; bake, uncovered, about 20 minutes or until browned. Turn rosti onto chopping board, cut into eight wedges; serve with breakfast beans.