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!
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!
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
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