Sweet potato hash browns with feta and a raspberry dressing
Preparation
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. Make the dressing using a chopper or hand blender: Purée half the raspberries with 1 tsp agave syrup, 2 tbsp white wine vinegar, 3 tbsp olive oil, salt and pepper to taste. Slice the feta, lay on top of the hash browns and drizzle with dressing. Garnish with fresh herbs and raspberries.
For two people
● 1 large sweet potato (approx. 300 g)
● 1 egg
● 180 g feta
● 100 g raspberries
● 1 tsp agave syrup (or honey)
● Fresh herbs
● Olive oil, white wine vinegar, salt and pepper
