Eine knusprige Kartoffelrösti mit Räucherlachs und cremigem Mascarpone-Topping – fertig ist Ihr Frühstücksrezept!
Category
Breakfast
Servings
2
Prep time
25 minutes
Cook time
20 minutes
A crispy potato rösti with smoked salmon and a creamy mascarpone topping - this is your breakfast recipe sorted!
Ingredients
- 2 large Sebago potatoes
- salt and pepper, to taste
- 2 tbsp (30ml) ghee
- chives, finely sliced
- smoked salmon, to serve
- mascarpone, to serve
Directions
Begin by peeling the potatoes. Grate them using the largest side of a box grater. Squeeze the grated potatoes as hard as you can to remove any excess moisture, then transfer them to a bowl.
- Season the grated potatoes with salt and pepper, mixing well to ensure even distribution. Heat the ghee in a small frying pan. Press the seasoned potatoes into the pan, forming a compact layer. Fry over medium-high heat for 4-5 minutes, or until the underside is golden brown.
- Carefully flip the rösti in the pan. After flipping, transfer the pan to an oven preheated to 350°F (180°C) and bake for 10 minutes.
- Remove from the oven and garnish with smoked salmon and chopped chives. Add dollops of mascarpone on top. Poached eggs also go great with it.
