Sauerkraut and potato rösti with paprika tartar and caramelized shallots

Name: Sauerkraut and potato rösti with paprika tartar and caramelized shallots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 red, green and yellow peppers; 250 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Sauerkraut; 8 Shallots; 500 g Potatoes; 6 TABLESPOONS Oil; 3 TSP Sugar; 7-10 Tbsp Oregano

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 red, green and yellow peppers
250 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Sauerkraut
8 Shallots
500 g Potatoes
6 TABLESPOONS Oil
3 TSP Sugar
7-10 Tbsp Oregano

Directions

1
Clean and wash the pepper halves and cut them into fine cubes. Stir the crème fraîche in a bowl until smooth and season with salt and pepper. Put the sauerkraut on a sieve and squeeze out well. Peel and cut shallots into eighths. Peel and wash the potatoes and grate them in a bowl of water. Drain potatoes well in a sieve. Mix with sauerkraut and season with salt and pepper.
2
Heat oil in portions in a large pan. Add 4 x 1-2 tablespoons of potato and sauerkraut mixture to the pan as a Rösti, fry in portions, keep warm. Heat 1 tablespoon of oil in another pan and fry the shallots for about 2 minutes. Sprinkle sugar over them and continue to fry until the sugar caramelises. Arrange the sauerkraut-potato rösti on a plate with the caramelized shallots. Add a dash of crème fraîche dip, sprinkle with the paprika tartar and garnish with oregano. Add the rest of the dip