Dutch rösti with spinach salad

Peel the potatoes and grate them in the food processor with a fine grater. Also grate the winter carrot and cumin cheese in the food processor.

Mix the potato, carrot and cheese. Heat the oil in a frying pan and spoon in the potato mixture. Press and bake for 12 minutes on medium heat.

Turn the heat up and cook for another 5 minutes. Turn the potato cake with 2 plates.

Let slip into the pan again and cook for another 10 minutes on medium heat until the cake is golden brown. Turn down the fire slightly if the rosti becomes too dark.

In the meantime, clean the green beans and cook until 7 minutes until al dente. Drain and put into a bowl.

Meanwhile, remove the skin from the sausage and cut into cubes of 1 x 1 cm.

Heat a frying pan without oil or butter and fry the cervelat cubes in 4 min. On medium heat until golden brown and crispy.

Change regularly. Remove from the pan and drain on kitchen paper.

Sprinkle the green beans with the lemon oil and sprinkle with the cervelat croutons. Let the rösti slide on a dish and cut into points before serving.