W07 - Quick (max 20 min) - Main Protein: Veggie-Goats Cheese - Potato
with herby sour cream and a side salad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
250 gram
Aardappelen
25 gram
Verse geitenkaas
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Ui
½ stuk(s)
Sjalot
½ stuk(s)
Mini-komkommer
65 gram
Rode cherrytomaten
30 gram
Rucola en veldsla
½ stuk(s)
Citroen
½ zakje(s)
Aaardappelkruidenmix
½ zakje(s)
Peruaanse kruidenmix
25 gram
Biologische zure room
(Bevat: Melk (inclusief lactose))
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
½ el
Olijfolie
½ el
Bloem
½ el
Extra vierge olijfolie
½ tl
Honing [of plantaardig alternatief]
½ tl
Mosterd
½ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Grate the potatoes and the onion over a big bowl.
- Place grated potatoes and onion on a clean tea towel or paper towels, then squeeze to release excess liquid.
- Heat a clean large deep frying pan over medium-high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Add the grated potato and onion back to the bowl and combine with the flour and goat cheese. Season with salt and pepper.
- Heat a drizzle of olive oil in the same large frying pan over medium-high heat, then loosely scatter over the potato mixture, making sure not pressing it down (see Tip).
- Cover with the lid and fry for 3 - 4 minutes, without stirring, until the bottom of the hash is golden-brown and slightly crispy.
- Using a spatula, break up the hash brown and flip the pieces over.
- Sprinkle the pieces with the potato seasoning mix, then cover again with the lid and fry for another 3 - 4 minutes, without stirring, until crispy.
Tip: If you're cooking for 3 or more persons, use a second frying pan.
- Meanwhile, cut the lemon into 6 wedges and finely chop the shallot (see Tip).
- In a salad bowl, mix the shallot with the extra virgin olive oil, honey, mustard and the juice of 1 lemon wedge per person. Season with salt and pepper to taste.
- Halve the cherry tomatoes and dice the cucumber.
- Add the cherry tomatoes, cucumber and lettuce to the salad bowl and mix well to combine.
Tip: If you don't like raw shallot, fry the shallot in a drizzle of olive oil in a separate frying pan and stir through the sour cream in step 4.
- In a small bowl, mix the sour cream with the mayonnaise and Peruvian spice mix.
- Serve the potato hash and salad on plates. Dollop the Peruvian sauce next to the hash and garnish the salad with the pumpkin seeds.
- Serve with the rest of the lemon wedges.
Did you know... pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
