Crispy smashed sweet potato pancakes with Tesmi and chili egg

For 2 persons

Ingredients:

4 medium sweet potatoes or 6 small ones
150 grams of grated cheese
Pepper
Salty
4 teaspoons Tesmi
2 eggs
2 teaspoons crispy chili oil
2 small red onions
100 ml Vinegar
15 grams of chives
2 spring onions
150 grams of Greek yogurt

Materials:

Baking paper
Dish
Pan
Frying pan
Knife
Cutting board
Glass or jar

Preparation method:

Start by slicing the red onion into half rings. Place the onion in a glass or jar with vinegar and boiling water. Let this sit for at least 30 minutes. Then chop the chives and spring onion for garnish.

Boil the sweet potato in a pan for about 15 to 20 minutes. If it's a long sweet potato, you can halve it. Take a sheet of parchment paper and fold it in half. Take a flat-bottomed dish. Flatten the sweet potato between the folded parchment paper. Be careful not to press too hard so they don't become too thin. They should be as thick as a hamburger.

Place the cheese in a non-stick pan. Let it melt briefly. Using a spatula, remove the sweet potato from the parchment paper and place it on top of the cheese. Season the potato with salt and pepper. Let it sit until the cheese becomes crispy. Then flip the smashed sweet potato over. Add a small teaspoon of Tesmi to the pan. Let it sit until the other side becomes crispy as well. In the meantime, you can make the next pancake. Repeat these steps until all the sweet potatoes are used.

Add the chili oil to the pan and pour the egg over it. Cook the egg on one or both sides to your liking.

Stack all the pancakes and top with the egg. Serve with the Greek yogurt on top and the red onion, chives, and scallion. Trust me, this is a delicious explosion of flavor.

Enjoy your meal!