John Myers
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Potato and Tomato Rösti with Butter Carrots and Table Pear
The perfect potato and tomato rösti with butter carrots and table pear recipe with a picture and simple step-by-step instructions.
Hash browns:
- 300 g Mashed boiled potatoes
- 100 g Potatoes, grated raw
- 2 piece Diced onions
- 8 piece Cherry tomatoes cut in half
- 2 piece Eggs
- 1 pinch Coarse salt
- 1 pinch Pepper
- 4 tbsp Grated raclette cheese
Fry the hash browns with:
- 3 tbsp Butter
- Butter carrots:
- 100 g Steamed carrots
- 1 tbsp Butter
- 2 tsp Water
Garnish each serving with:
- 1 stem Parsley
- 0,5 piece Table pear
- 2 tbsp Meat salad from the butcher
Hash browns:
- Mash the boiled potatoes, peel the raw potatoes and grate them with a potato grater, peel and dice the onion, halve the tomato, chop or grate the cheese and mix this potato rösti mixture with the eggs and spices in a mixing bowl .
to fry:
- In a pan with a high rim, fry the mixture in melted butter until golden brown and shape into rösti portions with the spatula.
Butter carrots:
- Make small portions of the carrots and fry them in the pan with a little butter and added water.
Serving suggestion:
- Form a large rösti and arrange on a plate with a little butter carrots, table pear, meat salad and parsley.
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