John Myers
Contents
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Ingredients
Hash browns:
- 400 g Potatoes
- 21 Garlic cloves
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,25 tsp Chili powder
- 4 tbsp 3 - 4 tablespoons of olive oil
- 4 Discs Mozzarella (½ mozzarella 110 g)
- 4 Pinches of paprika noble sweet
Tomato salad:
- 200 g Mini vine tomatoes
- 2 Spring onions
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 0,25 tsp Chili powder
- 2 tbsp Olive oil
- 0,5 Mozzarella 110 g
To serve:
- 1 Tomato cut in half
- 2 big pinches of salt
- 2 tsp Olive oil
- 2 tsp Italian herbs
Instructions
Hash browns:
- Peel, wash and grate the potatoes. Peel and finely dice the garlic. Mix the grated potatoes with the garlic cloves, season with salt (1 teaspoon), pepper (½ teaspoon) and chili powder (¼ teaspoon) and let stand for about 30 minutes. Heat olive oil (3 - 4 tablespoons) in a pan, divide the dough into 4 parts, squeeze out the liquid and form four hash browns, place in the hot oil and fry until golden brown on both sides. Finally, place a slice of mozzarella on each potato rösti, let it melt a little with the lid closed and sprinkle with a pinch of sweet paprika.
Tomato salad:
- Clean and wash the spring onions and cut into rings. Dice the mozzarella. Wash tomatoes, cut in half, remove stems and cut into thin wedges. Mix the tomato wedges with the spring onion rings, mozzarella cubes and olive oil (2 tbsp). Season with salt (½ teaspoon), pepper (½ teaspoon) and chili powder (¼ teaspoon) and divide into 2 bowls.
Serve:
- Halve the tomato and season with salt, olive oil and Italian herbs and serve / serve with the potato hash browns. Serve with the tomato salad.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 13.6gProtein: 2gFat: 13.7g
