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Sweet potato hash browns with feta and a raspberry dressing

Name: Sweet potato hash browns with feta and a raspberry dressing
Yield: 2
Cuisine: European
Ingredients: 1 units Large sweet potato (approx. 300 g); 50 g Raspberries; 1 Teaspoon Agave syrup; 2 Tablespoon White wine vinegar; 3 Tablespoon Olive oil; 180 g Feta; 50 g Raspberries

10min.

Easy

Vegetarian

Pescetarian

Ingredients

2 Servings

1 Teaspoon Agave syrup
180 g Feta
1 units Large sweet potato (approx. 300 g)
3 Tablespoon Olive oil
100 g Raspberries
2 Tablespoon White wine vinegar

European

Potato dishes, Vegetarian dishes

Alcohol, Lactose, Histamine

Hand blender

Method

Prepare rösti
Peel, wash and grate the sweet potato. Add an egg, season with salt and pepper and mix well. Heat the Tepan stainless steel grill to 200 degrees and fry the sweet potato in oil until crispy on both sides.
Ingredients
1 units Large sweet potato (approx. 300 g)

Mix the dressing
Make the dressing using a chopper or hand blender: Puree the raspberries with the agave syrup, white wine vinegar, olive oil, salt and pepper, season to taste.
Ingredients
50 g Raspberries, 1 Teaspoon Agave syrup, 2 Tablespoon White wine vinegar, 3 Tablespoon Olive oil

Finishing touches
Slice the feta, lay on top of the hash browns and drizzle with dressing. Garnish with fresh herbs and raspberries.
Ingredients
180 g Feta, 50 g Raspberries