Hash Brown with Herbs
Rinse the peppers, cut in half, remove seeds and cut into small cubes. Rinse the herbs, shake dry, pluck off the leaves and chop coarsely. Peel and grate the potatoes, then wrap in a damp tea towel. Drain the juice from the potatoes then mix with the egg yolk and potato starch (if needed) and season with salt and nutmeg.
Transfer the mixture to a non-stick pan with hot oil, flatten and fry for 2-3 minutes until golden brown. Flip and fry again for 2-3 minutes on the other side until golden brown. Drain on paper towels and serve garnished thyme.