Summary

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

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Instructions

1. Cook the rice according to the instructions and let it cool down.
2. 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.
3. Mix the rice, vegetable mixture, eggs and flour in a bowl and season with pepper, salt and nutmeg to taste.
4. Let some olive oil get hot in a pan and bake the rösti in portions on both sides until crispy.
5. 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.
6. The hash browns also taste very good cold.