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🥗 Crispy Potato Rösti with Creamy Mushrooms and Fresh Dill Cucumber Salad

370 kcal · 30 min · 4 servings

Crispy Potato Rösti with Creamy Mushrooms and Fresh Dill Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 230 degrees Celsius with fan.
  2. 2. Wash the cucumber thoroughly.
  3. 3. Peel the cucumber if you prefer not to eat the skin.
  4. 4. Slice the cucumber into thin rounds.
  5. 5. Place the cucumber slices in a bowl.
  6. 6. Sprinkle the cucumbers with a pinch of salt.
  7. 7. Wash the potatoes under running water.
  8. 8. Peel the potatoes completely.
  9. 9. Grate the potatoes into a separate bowl using a coarse grater.
  10. 10. Add the eggs to the potato mixture.
  11. 11. Season the mixture with salt and pepper.
  12. 12. Mix all ingredients thoroughly.
  13. 13. Grease a baking tray with one teaspoon of oil.
  14. 14. Grease a second baking tray with one teaspoon of oil as well.
  15. 15. Take a spoonful of potato mixture and form one portion on the tray.
  16. 16. Repeat this until you have six equal portions on each tray.
  17. 17. Press the portions flat to a thickness of about one centimeter.
  18. 18. Place the trays in the preheated oven.
  19. 19. Bake the rösti for a total of about 15 minutes.
  20. 20. Turn the rösti over after ten minutes of baking time.
  21. 21. Wash the spring onions under cold water.
  22. 22. Dry the spring onions thoroughly.
  23. 23. Cut the spring onions into rings about one centimeter wide.
  24. 24. Clean the mushrooms with a kitchen towel if necessary.
  25. 25. Quarter the mushrooms.
  26. 26. Wash the parsley and dill.
  27. 27. Shake the herbs dry.
  28. 28. Remove the thick stems from the herbs.
  29. 29. Finely chop the parsley and dill.
  30. 30. Place the salted cucumbers in a colander.
  31. 31. Let the water drain from the cucumbers.
  32. 32. Squeeze the cucumbers gently to remove excess moisture.
  33. 33. Add one teaspoon of sugar to a small bowl.
  34. 34. Add two tablespoons of vinegar (preferably fruit vinegar).
  35. 35. Add two tablespoons of cream.
  36. 36. Stir the sugar-vinegar-cream mixture until smooth.
  37. 37. Add the drained cucumbers to the sauce.
  38. 38. Fold in the finely chopped herbs into the salad.
  39. 39. Heat two tablespoons of oil in a large pan.
  40. 40. Fry the spring onion rings and mushrooms over high heat.
  41. 41. Cook the vegetables for about three minutes.
  42. 42. Season the mushroom vegetables with salt and pepper.
  43. 43. Deglaze the vegetables with the remaining cream.
  44. 44. Reduce the heat to medium.
  45. 45. Let the mushroom sauce simmer for about one minute.
  46. 46. Put the cornstarch into an empty cream container.
  47. 47. Add some cold water to the starch.
  48. 48. Stir the starch and water until smooth and lump-free.
  49. 49. Add the starch solution to the mushroom sauce.
  50. 50. Bring the sauce to a boil.
  51. 51. Let the sauce simmer for another five minutes.
  52. 52. Carefully remove the finished potato rösti from the oven.
  53. 53. Distribute the rösti onto individual plates.
  54. 54. Pour the creamy mushroom sauce over the rösti.
  55. 55. Serve the dill cucumber salad alongside.
  56. 56. Enjoy your meal!

Nutrition per serving