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Potato and pear hash browns with ROUGETTE

Recipe for 4 Portions:

4 slices of ROUGETTE fein-würzig, approx. ½ cm thick
2 potatoes, cooked and peeled
1 pear, peeled
Oil and butter for frying
Salt, pepper
1 tbsp sesame seeds
Baking paper
Mixed seasonal salad as a side dish


A refined starter prepared in no time. Preheat the oven to 200° C.
In the meantime, roughly grate the potatoes and pear. Mix the grated potato and pear together well, season with salt and pepper. Heat the oil and butter in a frying pan and fry 4 hash browns in the butter-oil mixture on both sides until they are crispy.

Place the hash browns on a tray lined with baking paper and cover with the slices of ROUGETTE. Sprinkle with sesame seeds and place in the hot oven. When the ROUGETTE starts to melt, take the hash browns out of the oven and serve on plates with the mixed, dressed salad.

Wine Tip: Blanchet Rouge de France
Blanchet Rouge de France is an outstanding red wine with strong aroma. Its full flavoured art is the perfect companion to potato and pear hash browns with ROUGETTE.

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