Hearty Hash Browns with Fennel and Cucumber Salad
Ingredients
- For the hash browns
- 700 grams starchy potatoes
- 1 yellow onion
- 1 Fennel bulb
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 60 grams clarified butter
- 1 tsp thyme
- For the cucumber salad
- ½ Cucumber
- 150 milliliters Sour cream
- 2 Tbsps freshly grated Horseradish
- 150 milliliters Whipped cream
- For preparation
- 12 slices Bacon
Preparation steps
Peel the potatoes and onions and slice thinly. Rinse and trim the fennel, cut in half, remove the hard stalk and cut into thin slices. Mix the vegetables together and season with salt, pepper and nutmeg.
Melt 30 grams (approximately 2 tablespoons) of butter in a pan. Add the potato and fennel mixture and spread smooth. Sprinkle with thyme, put a lid on the pan and fry for about 10 minutes over medium heat.
Meanwhile, peel the cucumber, cut in half lengthwise, scrape out the seeds and grate the flesh coarsely. Mix the sour cream with horseradish and grated cucumber and season with salt and pepper.
Turn out the hash browns carefully onto the lid and slide back into the pan. Add the remaining clarified butter and fry the other side for an additional 10 minutes. Cut the finished hash browns into pieces and serve with the cucumber salad and cooked Tyrolean bacon.
