Cabbage and Potato Hash Browns with Tzatziki
Ingredients
- For the hash browns
- 600 grams waxy potatoes
- salt
- 400 grams Green cabbage
- 2 eggs
- 2 Tbsps Sour cream
- 2 Tbsps cornstarch
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- Nutmeg (ground)
- 100 grated Cheese (such as, Emmental, Gouda)
- For the Tzatziki
- 1 Cucumber
- salt
- 300 grams Greek Yogurt (0.1% fat)
- 2 garlic cloves
- lemon juice
- Lettuce (for garnish, such as, beetroot leaves, endive)
Preparation steps
Preheat the oven to 200°C (approximately 400ºF). Brush the baking sheet or roasting pan with oil.
For the hash browns, rinse the potatoes and cook halfway in salt water for about 10 minutes. Peel, allow to cool slightly and then grate. Remove the stalk from the cabbage and grate the cabbage.
Beat the eggs with the sour cream, the starch and the oil. Mix with the potatoes and cabbage. Season with salt, pepper and nutmeg.
Spread the potato and cabbage mixture smoothly on the sheet. Bake until golden brown (about 35 minutes). Shower the cheese over the hash browns 5 minutes before the end of baking time.
For the Tzatziki, peel and halve the cucumber. Remove the core and shred the cucumber coarsely. Mix with 1 teaspoon of salt and leave to soak for about 10 minutes in water. Then, drain and mix with the yogurt.
Peel and finely chop the garlic. Mix into the Tsatziki and season with lemon juice and salt.
Remove the finished hash browns and serve, in portions, garnished with lettuce leaves, herbs and the Tzatziki.
