Summary

Ingredients

• 300 g potato (s)
• 300 g Hokkaido pumpkin (se), cleaned
• 1 onion (s)
• 1 egg (s)
• salt and pepper
• Nutmeg, grated
• Oil or clarified butter for frying

For the dip:

• 250 g low-fat quark
• 100 g skimmed yourt
• 0.5 ½ bunch chives
• salt and pepper

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Instructions

1. For the rösti, peel and finely dice the onion. Roughly grate the pumpkin and add the onion cubes. Wash, peel and roughly grate the potatoes. Squeeze the grated potatoes well and add to the pumpkin.
2. The potatoes should only be grated shortly before frying, otherwise they will draw too much water and turn brown. If the rösti mass cannot be processed quickly enough, it will draw water very quickly and will no longer adhere when frying.
3. The mass can be thickened by adding another egg or some flour. Season the mixture with pepper, salt and nutmeg and mix with the egg.
4. Heat the oil or clarified butter in a coated pan and fry approx. 12 small hash browns in approx. 5 minutes until golden brown.
5. For the chive quark, mix the quark and yoghurt together well. Wash the chives and cut into small rolls. Then stir it into the quark and season everything with salt and pepper. If the consistency is too firm, stir in a little more yoghurt or mineral water.