in

Potato Hash Browns with Carrot Pomace on Diced Goat Cheese in Onion Quark from Budwig

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the curd mixture

  • 1 cups Lean quark á 250 gr.
  • 1 pack Mild goat cheese
  • 1 Red Chopped onion
  • 6 tbsp Linseed oil
  • 4 tbsp Milk

For the hash browns

  • 4 size Waxy potatoes
  • 4 tbsp Carrot pomace
  • 2 small Chopped onions
  • 2 small Vegetable salt

Instructions
 

First the curd

  • Dice the goat cheese and place in a bowl. Add the low-fat quark, the chopped onions and the milk, as well as the oil and stir everything together well. The oil must be completely stirred into the quark mass. The whole thing should brew for a good 1 hour.
  • Peel the potatoes, wash them and grate them very finely and place them in a bowl with the chopped onions.
  • Now add the carrot pomace, which were just left over from the carrot juice press ..... add to the bowl and mix well with the vegetable salt, leave to stand for about 10 minutes.
  • Then put small heaps in a hot pan, press them flat and bake them until the hash browns come off the bottom, turn them over and bake them from the other side 🙂 then arrange the quark on the plate and simply enjoy.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Brown Rice with Carrot Pomace with Stewed Tomato Soy Pieces with Steamed Broccoli

Tipsy Pumpkin Dessert