From around the worldEggsEuropeVegetablesMainsPotatoesCapsicumSwitzerlandSpecialsVegetarian

Kartoffel-Peperoni Rösti

1 Mins read
Kartoffel-Peperoni Rösti

Potato-Capsicum Rösti

Pane-Bistecca
Potatoes and vegetables always go together! However, I also thought that the somewhat bland color of the potatoes needed to be given a little more color. So, I added a red capsicum to them and the result was this potato and capsicum rösti.

It’s not a traditional Swiss rösti, because I’ve added eggs to the mixture. Actually, you don’t need them, because the rösti is always wonderful with potatoes alone!
Prep time
15 min
Cooking time
40 min
Portions
4
Total time
55 min

Ingredients

  • 600 g Potatoes (like for Baked Potatoes)

  • 1 red Capsicum

  • Salt and Pepper

  • Paprika

  • Nutmeg

  • 2 Eggs

  • 2 heaped tbsp Flour

  • some Oil

Instructions

1

Step 1

Grate the potatoes on a coarse grater. Cut the peppers into thin slices. Mix the two together, add the eggs and flour and season well.
2

Step 2

Heat a little oil in a non-stick frying pan and add the potato mixture. Fry briefly and mix, then shape into a flat cake, cover and simmer over a low heat. Shake the pan gently from time to time so that the cake does not burn and stick.
3

Step 3

After about 15 minutes, turn the cake over with the help of a plate, pour a little oil back into the pan and allow the cake to slide into the pan.
4

Step 4

Cover again and simmer for approx. 10-15 minutes. Turn out onto a plate and serve hot!

Notes

You can add bacon, or garlic and onions. Here are more rösti recipes: Röschti with Bratwurst, Rösti with raw potatoes, Swiss Rösti
Kartoffel-Peperoni Rösti
Kartoffel-Peperoni Rösti
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