Sweet Potato and Spinach Rosti

I have been tinkering in the kitchen again, enjoying myself but generally making a mess.  Three trials of a sweet potato rosti and the final result was pretty good. 

First I tried simple shredding sweet potato, seasoning it and frying it in one mass in the pan for 5 minutes.  I attempted to get a good crust forming on the bottom without it burning so that I could then flip it over.  Two goes at this proves that it really is not successful.  While it tasted lovely, it was the least presentable thing I have ever made!

Then I combined some shredded sweet potato with shredded spinach leaves and some grated Gruyere.  I seasoned this, mixed it around well in a large bowl and fried it in the pan in a little butter and oil.

In contrast with the plain sweet potato rosti, the cheese melted and it came together well and was reasonably easy to flip over.  I think that I added a little too much cheese as it was slightly floppy and a bit chewy, but tasted good.

Then I tried the mix using shredded sweet potato, shredded spinach, 1 beaten egg and some crumbled feta.

The result was perfect.  A golden rosti with a delicious sweet crunch contrasted by a little salty kick of the feta.

Still not the most presentable thing in the world, but delicious for lunch.