Homemade potato rösti with paprika curd

Ingredients for 4 servings:

• 600 g potatoes
• 1 m.-sized onion(s)
• 4 eggs
• 2 tbsp flour
• Salt and pepper, white
• 2 tbsp oil
• 2 medium-sized bell peppers
• ½ cucumber(s)
• 1 bunch of radishes
• 500 g low-fat curd cheese
• ½ cup whipped cream (100 g)
• 1 bunch of dill
• Paprika powder (sweet)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple, delicious dish

For the rösti: Peel, wash, and coarsely grate the potatoes. Peel the onion and finely grate it (this also works well in a blender). Squeeze the potatoes dry and mix with the onions, eggs, and flour, then season with salt and pepper. To fry, heat the oil in a pan and fry 3-4 rösti at a time until golden brown on both sides, then keep warm. For the dip: Cut the previously cleaned vegetables into small cubes, mix the quark with the cream until smooth, and fold in the vegetables. Stir the cleaned and shaken-dry dill into the quark (you can save a few pieces of paprika and dill to garnish later). Finally, season the finished quark with salt, pepper, and paprika. Serve the rösti and quark on plates.