Potato rösti with quince and pear jelly and Tete de Moine – enjoy hot and golden brown! Whether potato pancakes, potato pancakes or hash browns – one thing is certain: the fried potatoes taste delicious. Crispy fried and in combination with quince and pear jelly and Tete de Moine, an absolute favorite dish!
Quinces – quince jelly
Quince fans are enthusiastic about the intensively fruity and lemony aroma of the firm pulp. The quince season starts at the beginning of September and lasts until around the end of October.
The rock-hard and bitter-tasting quinces cannot be eaten raw. Quince jelly or our quince and pear jelly is a way of putting quinces on the table. Quince are healthy and not only have a high vitamin content, especially vitamin C, but they also contain many minerals such as potassium, which is one of the most important electrolytes in the body.
This homemade quince jelly recipe is really easy. It’s a recipe so you can easily make more or less depending on how many people you’re cooking for or if you want to make more of it for other days or even for the breakfast sandwiches. Halve the ingredients in this recipe if you only want to use this delicious jelly for one meal.
If you like our potato rösti with quince and pear jelly, you might also be interested in these recipes:
- ayurvedic dosa with coconut potatoes
- oriental fried oat flakes with vegetables
- refreshing rhubarb rosemary lemonade
- Spelled barley salad with vegetables
- even more stir-fries
Hash Browns – a variation made from raw potatoes
Hash browns are one of those amazing recipes that just taste delicious. They look impressive and can be installed with little effort. A welcome addition to any quick breakfast or lunch. Short instructions right here:
4 mostly waxy potatoes, peeled
1 medium onion
1 egg whisked
salt and pepper
Olive oil for frying
Roughly grate the potatoes and onion in a clean tea towel, then squeeze out the liquid (preferably by twisting the towel). Pour the mixture into a large bowl.
Add the egg, salt and freshly ground black pepper (you need to salt the mixture well or the hash browns will taste bland). Mix all ingredients well.
Now heat the olive oil in a heavy frying pan. When the oil is hot (but not yet smoking), add a spoonful of the potato mixture to the pan and flatten into a patty about 1/2 inch thick. When the first side is browned and crispy, flip and fry the other side until golden (about 2 to 3 minutes for each side).
Potato rösti with quince and pear jelly
for the quince and pear jelly makes about 4 glasses of 250 ml each:
- 1 lemon organic
- 4 Quince* big
- 4 pears Williams Christ
- fresh ginger* walnut size
- 100 ml White wine*
- 500 G preserving sugar 3:1*
for the potato rosti:
- 800 G potatoes sticky
- 1 Onion
- kosher salt*
- Pepper* from the mill
- 4 tbsp. native olive oil*
- 1 Tete de Moine*
Quince Pear Jelly:
- Rinse the lemon in hot water, dry it and peel off the peel with a vegetable peeler. Halve and squeeze the lemon.
- Thoroughly rub the quince with a dry cloth (the soft down on the quince contains essential oils that can negatively affect the taste of the quince and must therefore be removed thoroughly). Roughly chop the quince with the skin but no core and place in a saucepan with the lemon juice and zest.
- Wash the pears, cut in half, remove the core and also cut into large pieces. Peel the ginger, dice roughly and add to the pot with the pears. Pour in about 1 liter of water and the white wine. Bring to the boil, cover and simmer over a low heat for about 90 minutes .
- During this time, you can sterilize the screw-on jars and lids in a large pot of boiling water for about 10 minutes. Take the glasses out of the water and place them upside down on a clean kitchen towel to cool.
- When the fruit has cooked long enough, pour the juice through a fine sieve into another saucepan. You can also use a cheesecloth* for this.
- Put the preserving sugar in the saucepan and stir. Bring to the boil and simmer gently for about 15 minutes until the juice thickens.
- Now fill the jelly into the clean jars, close them and place them upside down on the work surface for about 15 minutes . Turn again and let cool completely.
- Boil the potatoes in their skins for 15 minutes , drain, steam out and leave to cool.
- Peel potatoes and grate coarsely.
- Peel the onion and also grate coarsely.
- Mix the potatoes with the onions and season with salt and pepper.
- Heat olive oil in a pan.
- Shape the potato mixture into fritters and fry in hot oil for about 4 to 5 minutes on each side until golden brown.
Finishing and dressing:
- Serve potato rösti with quince and pear jelly and Tete de Moine.