Master chef
Utensils
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Potatoes
Peel and grate the potatoes, place in a bowl, season with salt. Leave to absorb for approx. 15 mins. Squeeze out the potatoes thoroughly by hand.
Potato pancakes
Separate the eggs, transfer each egg yolk to a cup or small bowl, set aside. Using the whisk on a mixer, beat the egg whites in a bowl until stiff. Roughly chop the parsley, combine half with the beaten egg whites, mix into the potatoes in layers, season.
Heat the clarified butter in a wide, non-stick frying pan. Place the potato mixture in the pan in four mounds, reduce the heat, cover and fry for approx. 5 mins. Remove the pan from the heat, create a well using a tablespoon, carefully slide in the egg yolks, cover and cook for a further 10 mins. Remove, plate up, garnish with the remainder of the parsley, season.
Serve with: | Leaf salad |
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