John Myers
Carrot and Potato Hash Browns with Garlic and Cucumber Dip
The perfect carrot and potato hash browns with garlic and cucumber dip recipe with a picture and simple step-by-step instructions.
Garlic and cucumber dip
- 250 g Quark
- 2 tbsp Olive oil
- 2 Garlic cloves
- 0,333333 Cucumber
- Black pepper from the mill
- Salt
Carrot and potato hash browns
- 300 g Carrots
- 300 g Potatoes
- 1 Onion, finely diced
- 2 Egg yolk
- 1 tbsp Flour
- Nutmeg, freshly ground
- Black pepper from the mill
- Salt
- Oil
Garlic and cucumber dip
- Put the quark together with the olive oil in a bowl and stir until smooth. Finely grate the garlic and finely grate the cucumber. Mix everything together and season with salt and pepper. Cover and leave to stand in the refrigerator for at least 2 hours.
Carrot and potato hash browns
- Peel and roughly grate the carrots and potatoes. Squeeze the rasps out well in a kitchen towel and put the rasps in a bowl. Add the finely diced onion, egg yolks and flour, stir and season with nutmeg, salt and pepper.
- Approx. Heat 2 tablespoons of oil in a pan. Add the mixture with a tablespoon to small hash browns in the pan and fry them over medium heat for about 4 minutes on each side and then serve with the dip.
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