Potato latkes with three toppings
Ingredients
Latkes:
- 5 potatoes
- 3 tablespoons grated Parmesan
- Pinch of salt
Creamy mushrooms:
- 50g mushrooms (diced)
- 50g sour cream
- 50g heavy cream
- 1 tablespoon oil
- 1 chopped garlic clove
- Half of a shallot, chopped
- Salt
- Black pepper
- Thyme
Bacon and egg:
- 50g bacon
- 2 quail eggs
- 1 teaspoon chopped chives
Dill-flavor sour cream and trout roe:
- 100g sour cream
- 1 tablespoon dill
- Grated garlic
- ½ teaspoon horseradish
- Pinch of salt
Preparation video
Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt. Fry in hot oil on medium heat for around 1 minute on each side.
Fry the shallot and garlic in a skillet. Add the mushrooms, fry. Add the sour cream and heavy cream, slat and pepper, thyme, and saute for a while. Serve on top of the latke, garnish with micro greens.
Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water. Top the latke with halved egg, bacon bits and chives.
Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.
Preparation
Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt. Fry in hot oil on medium heat for around 1 minute on each side.
Fry the shallot and garlic in a skillet. Add the mushrooms, fry. Add the sour cream and heavy cream, slat and pepper, thyme, and saute for a while. Serve on top of the latke, garnish with micro greens.
Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water. Top the latke with halved egg, bacon bits and chives.
Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.
Potato latkes with three toppings
Ingredients
Latkes:
- 5 potatoes
- 3 tablespoons grated Parmesan
- Pinch of salt
Creamy mushrooms:
- 50g mushrooms (diced)
- 50g sour cream
- 50g heavy cream
- 1 tablespoon oil
- 1 chopped garlic clove
- Half of a shallot, chopped
- Salt
- Black pepper
- Thyme
Bacon and egg:
- 50g bacon
- 2 quail eggs
- 1 teaspoon chopped chives
Dill-flavor sour cream and trout roe:
- 100g sour cream
- 1 tablespoon dill
- Grated garlic
- ½ teaspoon horseradish
- Pinch of salt
Preparation
Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt. Fry in hot oil on medium heat for around 1 minute on each side.
Fry the shallot and garlic in a skillet. Add the mushrooms, fry. Add the sour cream and heavy cream, slat and pepper, thyme, and saute for a while. Serve on top of the latke, garnish with micro greens.
Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water. Top the latke with halved egg, bacon bits and chives.
Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.
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