Potato and Vegetable Rösti with Yoghurt Dip

Peel the potatoes. Clean and peel the carrots. Wash, dry and clean the zucchini. Peel the onion. Grate everything except 1 onion on the vegetable grater and mix in a bowl. Mix in the flour and season with salt and pepper. Wash the thyme leaves, pat dry and add to the vegetables. Form 6-8 hash browns from the mixture. Heat the clarified butter in a pan and fry the hash browns until crispy. Meanwhile, chop the remaining onion. Wash the parsley and chives, shake dry and roughly chop. Peel and chop the garlic clove. Mix everything with the yoghurt, season with salt and pepper. Serve with the hash browns.