Recipe
Hash browns with halloumi, topped with roe and scallop
Cook luxurious hash browns topped with a lot of goodies. Outdoor cooking at its best, everyone can cook, and everything tastes good outdoors.
10 ingredients
4 servings
10 ingredients
4 servings
Recipe
Hash browns with halloumi, topped with roe and scallop
Cook luxurious hash browns topped with a lot of goodies. Outdoor cooking at its best, everyone can cook, and everything tastes good outdoors.
Ingredients
5 firm potatoes
200 g halloumi
Topping
1 ripe avocado in slices
200 ml creme fraiche
4 scallops
25 g bleak roe
1 red onion, finely chopped
Salt
Black pepper
Butter
Step-by-step
Step 1
Peel the potatoes. Grate potatoes and
halloumi into a bowl and mix well.
Squeeze out excess fluid, e.g. through a towel.
Season with salt and pepper.
Step 2
Light the gas set and allow it
to reach medium heat.
Brush the moulds with butter.
Step 3
Divide the mixture into the universal pan
and fry until golden brown. Turn and
cook the other side as well.
Place the scallops on the surfaces between
the moulds and fry for about 1 minute on each side.
Season them with salt and pepper.
Step 4
When both sides of the hash browns
are golden brown, they are ready to serve.
Top each hash brown with sliced avocado,
creme fraiche, red onion, bleak roe and scallop.
