Jerusalem Artichoke Rösti with Ham Dip

For the Jerusalem artichoke rösti, dice the salmon ham very finely. Chop the tarragon finely.

Mix both with sour cream or crème fraîche and season with salt and pepper.

Remove peel from Jerusalem artichoke and potatoes and grate half finely and half coarsely.

Chop chives and mix with potatoes, Jerusalem artichokes, flour and eggs. Season with salt and pepper.

Heat a little oil and bake small golden brown rösti in batches. Keep warm until the dough is used up.

Serve the Jerusalem artichoke rösti with the ham dip.

Preparation Tip:

The Jerusalem artichoke hash browns can also be served, for example, with a yogurt and herb dip or other sauces and garnishes to taste.

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