Apple and potato hash browns with herb quark

For 4 people
  • 5 stem (s) parsley
  • 400 g Lean quark
  • 6 tablespoons (10 g each) low-fat milk
  • salt
  • pepper
  • 1 kg Potatoes
  • 3 (à 200 g) Apples
  • 3 Stalk (s) Marjoram
  • 2 eggs (size S)
  • 3 EL (à 10 g) Oil
  • Salad leaves and parsley
45 minutes
Wash and chop the parsley. Mix the quark, milk and parsley together. Season with salt and pepper. Peel, wash and roughly grate the potatoes. Wash, quarter and core the apples. Grate 2 apples as well.
Cut the remaining apple quarters into wedges. Wash and chop marjoram. Mix together grated potatoes and apples, eggs and herbs. Season with salt and pepper. Heat the oil in portions in a large pan.
Add the potato mixture, tablespoon at a time, press down a little. Fry for about 3 minutes on each side, remove. Place the apple wedges in the frying fat, fry briefly. Season the quark if necessary. Serve the rösti, apple wedges and quark in portions garnished with lettuce and parsley.
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 22 g protein
  • 12 g fat
  • 49 g carbohydrates


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