John Myers
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Potato Hash Browns with Spring Onions on Budwig Quark with Mixed Salad
The perfect potato hash browns with spring onions on budwig quark with mixed salad recipe with a picture and simple step-by-step instructions.
For the Budwig quark
- 1 handful Sliced onion
- 1 tbsp Vegetable salt *
- Rapeseed oil for frying
- 250 g Quark lean
- 6 tbsp Linseed oil
- 6 tbsp Milk
- 0,25 piece Thinly sliced cucumber
- 0,25 piece Vegetable salt *
For the salad
- 2 handful Mixed salad fresh from the market
- 2 handful Evening primrose oil
- 2 handful Apple cider vinegar naturally cloudy
- Peel and wash the potatoes and slice them very thinly.
- Add some vegetable salt, mix the mixture together, add the sliced onion and mix everything together well.
- Heat the oil in a pan and gradually fry the hash browns.
Note
- The hash browns are intentionally not baked very dark and only mildly seasoned, as this is a light or supplementary food and spicy fried foods are difficult to digest.
To the quark
- Mix the quark with the milk and oil to a smooth mass, season with a little vegetable salt and fold in the cucumber slices.
With the salad
- Wash the lettuce and spin dry again. Put in a bowl and drizzle with oil and vinegar, possibly a little more vegetable salt
Note
- In my recipes I season with my own vegetable salt, you can find this in my cookbook under “Supplies” I have a larger selection of them. Of course, all dishes can be seasoned with normal salt and pepper.
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