John Myers
Contents
show
Matjes Salad on XXL Hash Browns
The perfect matjes salad on xxl hash browns recipe with a picture and simple step-by-step instructions.
Salad, sufficient for 4 – 8 people:
- 400 g Herring fillets
- 150 g Peeled potatoes, cooked (previous day)
- 2 Hard-Boiled eggs
- 100 g Shallot
- 100 g Pickled cucumber pickled
- 5 tbsp Sunflower oil
- 3 tbsp Vinegar
- 1 tbsp Mustard medium hot
- Salt, pepper, a pinch of sugar
Rösti, calculated for 2 large ones, DM approx. 16-17 cm or 6 -8 small ones :):
- 6 medium sized Potatoes approx. 550 – 600 g
- Pepper salt
- Clarified butter
Salad:
- Cut the matjes and potatoes into 1 – 5 cm pieces. Boil the eggs hard and after they have cooled, cut them into small pieces. Skin the shallots, finely dice. Drain the cucumber, dice it into small pieces. Put everything in a larger bowl and mix. Mix a marinade from oil, vinegar, mustard, pepper, salt and sugar, fold into the salad and let it steep for approx. 1 – 5 hours in a cool room (refrigerator does not have to be). Before serving, season to taste again and, if necessary, add seasoning. A small dash of cucumber water can sometimes work wonders.
Hash browns:
- About 30 minutes before the end of the steeping time for the salad, line a sieve with a thin kitchen towel and keep it ready. Peel the potatoes, grate them roughly, place them in the sieve with the cloth and let them drain a little. When all are grated and in the cloth, take it up at the 4 corners, twist together and squeeze the potatoes a little. But not too strong, they shouldn’t be too dry afterwards. Season the potatoes in a bowl with salt and pepper and mix well.
- So that the XXL hash browns (or several small ones) are ready at the same time, heat about 2 tablespoons of clarified butter in 2 larger pans. When it is hot enough, distribute the potato mixture evenly over the 2 pans – depending on the number you want – shape it slightly round, smooth it out and also press it down a little. Turn the heat down halfway and slowly bake the hash browns on one side until crispy. When this has given them stability, turn them over with a large spatula, add a little clarified butter and let the second side become crispy. Then degrease both on kitchen paper and before serving.
- Stir the salad well again before consumption and then serve in the middle of the rösti and garnish as desired.
- If you bake smaller hash browns, you can also serve this dish with a small portioned salad as a starter. Then, as already mentioned in the list of ingredients, it would be enough for about 6 – 8 servings.
Facebook Comments