Hash Browns with Cheese and Pumpkin
Ingredients
- For the hash browns
- 100 grams Emmentaler cheese
- 600 grams potatoes
- 300 grams Pumpkin (Hokkaido pumpkin)
- 1 Tbsp Pastry flour
- 1 egg
- salt
- freshly ground peppers
- clarified butter (for cooking)
- For the Hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 50 milliliters dry white wine
- 2 Tbsps lemon juice
- salt
- white, freshly ground peppers
- scallions (for garnish)
Preparation steps
Grate cheese. Peel the potatoes and grate coarsely. Grate 2/3 of the pumpkin pulp and roughly chop the rest. Squeeze everything out and mix with flour, egg, salt and pepper.
In a pan with hot butter put 1-2 tablespoons mixture for each hash brown, press flat and cook until golden brown on both sides. Keep warm in oven (80°C, approximately 175°F) until all browns are baked.
For Hollandaise sauce, melt butter and skim off foam. Put yolks and wine in a metal bowl and beat over a hot water bath until frothy, then add the butter first as drops, then in a thin stream with constant stirring until a nice sauce forms. Do not let the egg mixture clot. Season with lemon juice, salt and pepper.
To serve, arrange hash browns on plates, drizzle with Hollandaise sauce and garnish with scallion tops.
