This Swiss take on hash browns is sweet, savory, and loaded with nutrients. A traditional rosti is made in a large pan and cut into wedges.  Our miniature version is a tasty addition to any brunch or as a perfect appetizer for your next get-together.

Ingredients:

For the rosti:

• 4 sweet potatoes, peeled and grated
• 2 egg whites
• 2 tablespoons tapioca starch
• Salt and pepper, to taste
• ¼ cup coconut oil
• 8 oz. smoked salmon

For the dill aioli:

• ¾ cup mayonnaise
• ¼ fresh dill, minced
• 1 teaspoon lemon juice
• To assemble
• 8 oz. smoked salmon
• 2 tablespoons red onions, minced

Directions:

1. Mix the aioli ingredients in a small bowl. Set aside or cover and refrigerate up to 2 days prior to your brunch.
2. Preheat oven to 250°F.
3. n a large bowl, combine the sweet potatoes, egg whites, and tapioca starch. Season with salt and pepper.
4. Heat the coconut oil in a skillet over medium-high heat.
5. Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula. Cook for 4-5 minutes. Flip and cook for an additional 2 minutes or until the pancake is crispy and golden brown. Drain on paper towels and remove to an oven-proof platter. Keep warm in the oven while you repeat with remaining sweet potato mixture.
6. Top each rosti with the aioli and a small piece of smoked salmon.
7. Sprinkle the red onion over the finished rosti and serve immediately.