Prawn rösti with mushrooms

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 750 g waxy potatoes (e.g. Linda)
  • 200 g Arctic sea shrimps (in brine)
  • 1 Egg (Gr. M)
  • 1 TABLESPOON Flour
  • 1 TABLESPOON Butter
  • 7-10 Tbsp salt, pepper
  • 500 g mixed mushrooms (e.g. chanterelles, mushrooms, porcini)
  • 1 collar Spring onions
  • 2 TABLESPOONS Oil
  • 150 g Diced ham
  • 200 g Fresh cream

Directions

  1. 1

    Wash the potatoes and cook covered for about 20 minutes. Drain, rinse with cold water and let cool down briefly. Peel and let potatoes cool down.

  2. 2

    Put the prawns in a sieve, rinse and drain. Roughly grate the potatoes on a grater. Mix with prawns, egg and flour. Heat 1 tablespoon butter in a large coated pan (28 cm Ø).

  3. 3

    Spread the potato mixture in it. Squeeze it together with the spatula to form the flat cake. Season with salt and pepper.

  4. 4

    Fry over medium heat for about 10 minutes. Turn and fry on the other side for another 10 minutes.

  5. 5

    Clean and wash the mushrooms, and if necessary wash them briefly. Cut large mushrooms smaller. Clean, wash and cut spring onions into rings. Heat 1 tablespoon of oil in another pan. Brown the ham cubes in it.

  6. 6

    Take it out. Heat 1 tablespoon of oil in the frying fat and fry the mushrooms in it for about 5 minutes in two portions while turning. Add spring onions and fry for 2-3 minutes. Add ham again and stir in crème fraîche.

  7. 7

    Let it thicken a little. Season with salt and pepper.

  8. 8

    Divide Rösti in the pan into 4 pieces and serve with mushroom sauce.

Nutrition Facts

KCAL
520 kcal
CARBS
31 g
FATS
30 g
PROTEINS
27 g