Sweet Potato Rösti with Hazelnuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large sweet potato (s)
- 4 medium potato (s)
- 1 small leek stick (s)
- 1 onion (s), red
- 2 cloves garlic)
- 2 small hot peppers
- 20 g hazelnuts, rated
- 6 egg (s)
- Flour
- olive oil
- salt and pepper
- Paprika powder
- Herbs your choice
- Vegetable cream for frying
- possibly flour
Print Recipe
Pin Recipe Instructions
- Peel the sweet potato and potatoes, wash the leek. Finely chop the vegetables along with the onion, garlic cloves and peppers and place in a bowl. Mix in the eggs and hazelnuts with a whisk. Depending on the consistency of the dough, add several tablespoons of flour. The mass should be firm, but not dry. Season the dough to taste with salt, pepper, paprika powder and herbs. Whether spicy or mild, there are no limits to the imagination.
- Put enough plant cream in a coated pan. Pour the batter into the pan with a ladle and form thalers with a diameter of approx. 15 cm. Fry the hash browns on both sides until golden brown (if you prefer it crispy, you have to add a few minutes here. But be careful, the raw vegetables burn very quickly).
- Serve hot.
- Note: The rösti can be turned into a full vegetarian dish with filled mushrooms and a delicious sauce, for example. But they are also ideal as an accompaniment to a schnitzel.
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