Hash browns with oven baked leek and sour cream with apple and horseradish
Hash browns with oven baked leek and sour cream with apple and horseradish
Ingredients in Benoo bag:
Leek, apple juice, sour cream, apple, horseradish, potatoes, egg, flour
Ingredients at home:
2 bay leaves (optional), salt, pepper, frying oil
Preparation
Total cooking time (incl. resting time): approx. 25-30 min
Allergy: Gluten, egg, dairy
What’s needed in the kitchen: Oven dish, Oven, grater, pan, bowl, cutting board, kitchen knife
Step 1:
Slice leek in pieces of 4-5 cm width, cut crosswise and rinse under running water.
Step 2:
Place the pieces in an oven dish and pour over 2 tbsp. frying oil and apple juice. Season with a generous amount of salt and pepper and bake at 200 degree celsius for 15 min. in the oven.
The leek should be very tender, whilst still holding its shape.
Step 3: Hash browns
Peel and wash the potatoes and grate into rough shreds. Mix with 1 tbsp. salt, egg and flour.
Step 4:
In a pan, heat up 4 tbsp. frying oil. Fry off the dough for the hash browns in 6 individual batches. Fry them on both sides for 4-5 minutes, until golden brown.
Place them on a paper towel, so that the excess grease may be absorbed.
Step 5: Sour cream with apple and horseradish
Wash and grate the apple finely, peel the horseradish and grate finely, as well.
Mix both in a bowl with sour cream and season with salt. If you prefer some additional heat, season with pepper, too.
