Peel, wash and grate the potatoes. Peel and finely dice the garlic. Mix the grated potatoes with the garlic cloves, season with salt (1 teaspoon), pepper (½ teaspoon) and chili powder (¼ teaspoon) and let stand for about 30 minutes. Heat olive oil (3 - 4 tablespoons) in a pan, divide the dough into 4 parts, squeeze out the liquid and form four hash browns, place in the hot oil and fry until golden brown on both sides. Finally, place a slice of mozzarella on each potato rösti, let it melt a little with the lid closed and sprinkle with a pinch of sweet paprika.