Rösti with schnitzel

Ingredients for 1 servings:

• 200 g potatoes, waxy
• 1 egg yolk, size M
• 1 tbsp flour
• Salt
• Nutmeg, grated
• 2 tbsp oil for frying
• 150 g turkey breast
• 50 g mushrooms
• 1 small onion(s)
• 50 g bell pepper(s), red
• 1 tsp flour
• 100 ml vegetable stock
• 50 g whipped cream
• salt and pepper
• 1 tbsp oil for frying
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and coarsely grate them into a bowl. Stir in the egg yolk and the tablespoon of flour, and season the mixture with salt and nutmeg. Heat the two tablespoons of oil in a pan. Form the potato mixture into about 4 small hash browns in the pan, press down, and fry until golden brown, turning occasionally. Remove the hash browns, drain on kitchen paper, and keep warm. Clean and halve the mushrooms. Peel the onions and finely dice them. Pat the meat dry and cut into strips. Clean and roughly dice the bell pepper. Heat the tablespoon of oil in a pan. Fry the strips of meat vigorously, turning occasionally, then remove and season with salt and pepper. Add the mushrooms and onions to the frying oil and fry for 2-3 minutes, turning occasionally. Sprinkle the teaspoon of flour over the potatoes and sauté briefly. Deglaze the mushrooms with the vegetable stock and cream, and bring to a boil. Add the meat and diced bell peppers and simmer over low heat for about 5 minutes. Wash the chives, shake dry, and finely slice them. Arrange the rösti and the shredded meat on a plate. Sprinkle the meat with the chives and enjoy. This dish contains approximately 870 kcal per serving.