late summer dish: potato carrot parmesan hash browns

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Hello there, never made hash browns (also known as Rösti) before (like I did)? It’s way easier than I thought! And of course, sooo delicious.

And here we go: Since I haven’t had enough potatoes anymore but some parmesan left, I changed this recipe to the following one.

You will need:

250 g potatoes

250 g carrots

1 egg

2 TL flour

2 TL parmesan

some salt and pepper to taste

some oil or butter

And here is how to make the potato carrot parmesan hash browns:

Peel the potatoes and carrots. Grater both in small fine pieces and press the grated mixture through a tea towel until all the juice and potato starch are squeezed out. Stir everything with the egg and the flour, parmesan, and some salt and pepper. Fry the hash browns one after another crispy brown on both sides in hot olive oil or butter.


PS: As a side dish I blanched green beans. And because this was all a bit dry, I made a dip from yogurt with grated cucumber. Yummy! :-)

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