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Sweet potato hash browns

with feta and raspberry dressing

    35min.

    easy

    vegetarian

    pescetarian

Ingredients

2 Servings
  • 1 tsp agave syrup

  • 1 tbsp cooking oil

  • 1 piece egg

  • 180 g feta

  • 4 leaf fresh basil

  • 2 pinch ground pepper

  • 3 tbsp olive oil

  • 100 g raspberries

  • 2 pinch salt

  • 300 g sweet potatoes

  • 2 tbsp white wine vinegar

    European

    vegetarian dishes

    eggs

    alcohol, lactose, histamine

    grater, hand blender

Method

  • Preheat the Tepan stainless steel grill

    Preheat the Tepan stainless steel grill to 200 °C.

  • Make the hash browns

    Peel and grate the sweet potato. Add the egg, season with salt and pepper and mix well.

    Heat and spread the oil on the Tepan stainless steel grill.

    Spread the hash browns out on the grill and fry for about 5 minutes on each side until crispy.

  • Ingredients

  • 300 g sweet potatoes, 1 piece egg, 1 pinch salt, 1 pinch ground pepper, 1 tbsp cooking oil

  • Make the dressing

    Place all the ingredients in a tall container and blend with a hand blender.

  • Ingredients

  • 50 g raspberries, 1 tsp agave syrup, 2 tbsp white wine vinegar, 3 tbsp olive oil, 1 pinch salt, 1 pinch ground pepper

  • Finishing touches

    Slice the feta, lay it on top of the hash browns and drizzle with dressing.

     

    Garnish with basil and raspberries.

  • Ingredients

  • 180 g feta, 4 leaf fresh basil, 50 g raspberries

Nutritional value per portion:

kcal

745

Protein

20.99 g

Fat

53.57 g

Carbohydrates

43.12 g

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