Pumpkin rösti with Brie

Ingredients for 4 servings:

• 600 g pumpkin flesh, peeled, pitted
• 600 g waxy potatoes, peeled
• 2 garlic cloves
• 3 tbsp pumpkin seeds, chopped
• 200 g Brie(s), sliced
• Butter for frying
• some salt and pepper, from the mill
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

tastes good on cool days

Grate the potatoes and pumpkin using a hash brown grater. Crush the garlic. Mix the pepper, salt, pumpkin seeds, and nutmeg well with the potatoes and pumpkin. Melt the butter in a frying pan, add the potato and pumpkin mixture, and cook, partially covered, for 10-15 minutes over medium heat, turning frequently. Add a little more butter if necessary. Form a cake in the frying pan (weigh it down with a plate), and cook for about 5-7 minutes on each side. Spread the Brie over the hash brown and cover. Let stand on the turned-off heat until the cheese has melted. Slide the hash brown onto a warmed plate and cut into 4 pieces. Serve with fresh, crusty farmhouse bread and an autumnal salad.