Potato rösti with cheese
500 g potatoes
300 g Jerusalem artichokes
1 onion
chive
200 g Port Salut 28% cheese
2 eggs
salt and pepper
wheat flour
oil or butter for frying
mashed lingonberries
Cook the potatoes and the Jerusalem artichokes. Peel them when
cooled down. Grate the roots and cheese. Mix all ingredients except
the wheat flour. With floured hands, shape the batter into patties.
Fry the patties golden brown. Serve as such with mashed
lingonberries or with meat.