Summary

Ingredients

• 1 kg potato (s), (cooked from the day before)
• 1 teaspoon salt
• Pepper, freshly ground
• 2 tablespoon clarified butter
• 2 Table spoons milk
• 750 g veal fillet (s), (or pork fillet)
• 200 g white mushrooms
• 1 onion (s)
• 50 g butter
• 2 tablespoon flour
• 0.25 liter ¼ veal stock, (or meat stock)
• 125 g whipped cream
• liter ⅛ wine, white, dry
• Lemon juice, something
• 1 teaspoon pepper - berries, pink

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Instructions

1. For the hash browns:
2. Peel off the cold potatoes and grate roughly on a vegetable grater. Season the grated potatoes with salt and pepper.
3. Heat some clarified butter in a pan, add the grated potatoes with a tablespoon and shape into rösti that are barely the size of the palm of your hand. Use a spatula to squeeze each into a small firm cake. Drizzle with some milk and place a lid directly on the hash browns. Fry on a low heat for about 15 minutes. Turn the rösti over and finish cooking in 5 minutes.
4. Remove the hash browns and place in the oven at 80-100 degrees. Fry the rest of the grated potatoes in hash browns as described.
5. For the shredded meat:
6. Pat the meat dry and cut into fine slices or strips with a sharp knife.
7. Clean the mushrooms and cut into thin slices. Peel and finely dice the onion. Heat the fat and fry the meat in portions while turning. Lightly fry the mushrooms as well. Add onion cubes and fry briefly.
8. Put the meat, mushrooms and onions in a pan, dust the flour over it and stir in. First stir in the veal stock, then the cream and finally the wine. Bring everything to the boil and cook for about 5 minutes over medium heat, stirring. Season the sauce with salt, pepper and lemon juice.
9. To serve, sprinkle with crushed pepper berries and serve with the hash browns.