John Myers
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Potatoes: Rosemary Hash Browns with Sheep’s Cheese Dip
The perfect potatoes: rosemary hash browns with sheep’s cheese dip recipe with a picture and simple step-by-step instructions.
the hash browns
- 3 piece Medium sized potatoes
- 0,5 piece Fresh onion
- 1 branch Rosemary fresh
- 0,5 teaspoon Black pepper from the mill
- 1 pinch Salt
- 2 teaspoon Clarified butter
the dip
- 100 g Sheep cheese
- 50 ml Cream 10% fat
- 0,5 piece Fresh onion
- 1 piece Clove of garlic
- 1 pinch Black pepper from the mill
- 2 piece Cocktail tomatoes
the hash browns
- Peel the potatoes and grate them medium-fine. Finely dice the onion and chop the fresh rosemary. Season with salt (carefully) and pepper and mix well.
- Heat the clarified butter in a grill-proof pan and press the potato mixture evenly into the pan (important!).
- As soon as the potatoes start to smell, place the pan under the grill and grill until the potatoes turn nice and brown.
- Take out and cut into six parts.
the dip
- Finely dice the peeled onion and garlic. Mix with the cheese and cream. Season with pepper and fold in the chopped cherry tomatoes.
- Arrange the rösti on warmed plates, add a little dip and garnish with fresh herbs.
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