Homemade Potato Rösti with Bell Pepper Quark
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 1 medium onion (s)
- 4 egg (s)
- 2 tablespoon flour
- Salt and pepper, whiter
- 2 tablespoons oil
For the dip:
- 2 medium bell pepper (s)
- 0.5 ½ cucumber (s)
- 1 bunch radishes
- 500 g low-fat quark
- 0.5 ½ cup whipped cream, (100 g)
- 1 bunch dill
- Paprika powder, (noble sweet)
Print Recipe
Pin Recipe Instructions
- For the hash browns:
- Peel, wash and roughly grate the potatoes. Now peel the onion and grate it finely (also works well in the blender). Then squeeze out the potatoes a little and mix with the onions, eggs and flour and season with salt and pepper.
- To fry, heat the oil in a pan and fry 3-4 rösti on both sides until golden brown and keep warm.
- For the dip:
- Cut the previously cleaned vegetables into small cubes, mix the quark and cream together until smooth and fold in the vegetables. Stir the cleaned and dry shaken dill into the quark as well (if necessary, keep a few pieces of paprika and dill and sprinkle on the quark later to decorate).
- Finally, season the quark with salt, pepper and paprika powder.
- Now arrange the hash browns with the quark on plates.
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