Sweet potato rösti with paprika and goat cheese

Name: Sweet potato rösti with paprika and goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Sweet potatoes; 2 Eggs (Gr. M); 30 g Cornstarch; 7-10 Tbsp salt, pepper, nutmeg; 6 TABLESPOONS Oil; 4 Stem(s) Thyme; 3 Branches of rosemary; 12 red and yellow snack peppers (approx. 40 g each); 1 Garlic clove; 75 g Fresh goat cheese

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Sweet potatoes
2 Eggs (Gr. M)
30 g Cornstarch
7-10 Tbsp salt, pepper, nutmeg
6 TABLESPOONS Oil
4 Stem(s) Thyme
3 Branches of rosemary
12 red and yellow snack peppers (approx. 40 g each)
1 Garlic clove
75 g Fresh goat cheese

Directions

1
For the Rösti, peel and coarsely grate the sweet potatoes. Whisk the eggs. Mix with sweet potatoes and starch. Season with salt, pepper and nutmeg.
2
Heat 2 tablespoons of oil in a large frying pan. Using a tablespoon, add 2 large, flat Rösti (approx. 14 cm Ø each) to the pan. Fry for 3-4 minutes on each side at medium heat. Warm up the finished Rösti in a hot oven (approx. 50 °C).
3
Fry 2 more Rösti from the remaining sweet potato mixture in 2 tablespoons of oil.
4
Wash herbs, chop leaves or needles. Wash the bell peppers and pat them dry well. Peel garlic and chop very finely. Heat 2 tablespoons of oil in a second pan. Fry the bell peppers in it over medium heat for 5-6 minutes, turning them until they are slightly soft, but do not burn them yet.
5
Stir in garlic and herbs shortly before. Serve with goat's cream cheese in pieces on the Rösti.