Potato rösti with vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1 (100 g) small zucchini
- 2 Tomatoes
- 1/2 (100 g) yellow pepper
- 1 Onion
- 1 TABLESPOON Oil
- 1/8 l Vegetable broth (instant)
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp coarsely ground coloured pepper
- 7-10 Tbsp Sweet peppers
- 2 (approx. 250 g) large potatoes
- 1 small onion
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Thyme
Directions
- 1
Add stock and bring to the boil. Stir in tomato paste. Season with salt, coloured pepper and paprika and cook for another 5 minutes. Peel, wash and roughly grate the potatoes. Peel onion and grate finely.
- 2
Mix potatoes with onion and egg yolk. Season with salt and pepper. Heat oil in a frying pan. Add four portions of toasted dough, press flat and fry until golden on both sides. Arrange on a plate with the vegetables.
- 3
Sprinkle with thyme leaves and garnish with a bouquet.
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