300 gr potato rösti (Aviko bag frozen or grate potatoes yourself)
1 pointed pepper
2 to 3 eggs
pinch of cayenne pepper
pepper and salt
125 ml sour cream
fresh parsley to garnish
butter or oil for frying
Heat a little butter or oil in a pan. Add the potato rosti. Chop the shallot and finely chop the pointed pepper and add to the pan as well. Stir fry the mixture for about 5 minutes. Beat the eggs with a pinch of cayenne pepper (use paprika for a mild version) and salt and pepper. Spread the potato mixture evenly over the pan, then pour the egg mixture over it.
Lower the heat and allow the egg to set and the bottom to brown slightly. Then move the pan a few times and let the rosti cake slide onto a plate. Turn over in the pan and fry the other side as well. Cut into wedges and scoop some of the sour cream on top and sprinkle with some parsley.
Source: Leukerecepten by leukerecepten-nl.
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