Rosti Tray Bake


Last week we had about fifteen family members descend on our house for brunch. Each one of them is more delightful than the next but I did have a moment of panic wondering how I would feed them all.

And on Good Friday of all days! Being somewhat traditional in nature the bacon and egg rolls on the barbie were a no-go.

Fruit platters, Easter eggs and hot cross buns will keep the masses fairly happy at this time of year but, well, I’m nothing if not an over the top host. I’m as over the top at hosting as I imagine Kim Kardashian looks at a parent teacher night.

So a flip through the Coles mag and I come across a recipe that – obviously – I will only ever use as a base (like all other recipes before it). Rosti Tray Bake. Who doesn’t love a tray full of carbs?

Shredded sweet potato on the bottom and the layers just build from there. Roasted truss tomatoes, smashed avo (because, brunch), sour cream, capers, rocket and dill. Then some smoked salmon for a Good Friday flourish.

It was so good I wished I had made another tray for myself to eat in a most unsophisticated way later that night watching TV. Give this a go next time you have a few hungry brunchers to feed. You needn’t stick to my toppings, either. The combinations are limitless and, quite frankly, very exciting.


Rosti Tray Bake


  • 2 large sweet potatoes, peeled and grated
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • A generous amount of trussed cherry tomatoes (say about twenty tomatoes at least)
  • 2 avocados
  • 1/2 cup sour cream
  • 1/4 cup baby capers
  • Handful of rocket
  • Few sprigs of dill
  • 1 packet smoked salmon
  • 1 lemon, cut into wedges
  • Salt and pepper to season


  1. Preheat your oven to 180 degrees fan forced.
  2. In a bowl combine the grated sweet potato, oil and cheese.
  3. Sprinkle the sweet potato mixture to cover the base of a large, rectangular baking tray.
  4. Bake in the oven for around 30 minutes or until the potato is soft and crispy on top. It won’t necessarily hold shape like a traditional rosti but this isn’t important.
  5. Remove from oven and allow to cool.
  6. Meanwhile, smash the avocados. Season with salt and lemon juice.
  7. Arrange all remaining ingredients onto the rosti with reckless abandon. I suggest starting with avocado and sour cream, then tomatoes and everything else.
  8. Squeeze a generous amount of lemon on top of everything before serving and add a final seasoning of salt and pepper.


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