John Myers
Vegetable Rosti with Herb Yoghurt
The perfect vegetable rosti with herb yoghurt recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 800 g Carrots
- 1 bunch Basil
- 3 Eggs
- Salt and pepper
- 1 tsp Curry
- 200 g Yogurt 10% fat
- 2 tbsp Oil
- Preheat the oven to 100 ° C (fan oven 80 ° C). Peel the potatoes and carrots with the peeler, wash and clean and grate coarsely.
- Wash the basil, pat dry, pluck the leaves from the stems and cut the basil leaves into small pieces. Mix the potatoes, carrots, eggs, half of the basil and all the spices well.
- Heat the oil in a pan and add the hash browns on both sides for about 5-8 minutes. roast meat. Keep each one warm.
- Mix the yoghurt with the rest of the basil, season with salt and pepper and serve with the hash browns.
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