Potato-Rice-Vegetable Rösti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 450 g zucchini
- 250 g mushrooms
- 200 g brown rice
- 100 grams flour
- 5 egg (s)
- 500 g quark
- 100 ml milk
- Herbs (garden), mixed
- 2 tomato (s), diced
- 2 shallot (s), diced
- salt and pepper
- nutmeg
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions and let it cool down.
- Peel the potatoes, wash the zucchini and mushrooms and coarsely grate on a grater. Squeeze the potatoes and zucchini vigorously in a kitchen towel, otherwise the batter will be too runny and the rösti will become crumbly.
- Mix the rice, vegetable mixture, eggs and flour in a bowl and season with pepper, salt and nutmeg to taste.
- Let some olive oil get hot in a pan and bake the rösti in portions on both sides until crispy.
- Meanwhile, stir the dip quickly. Mix the quark, milk, herbs and the chopped tomatoes and shallots together in a bowl and season with salt and pepper.
- The hash browns also taste very good cold.
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