Bjørns kartoffelagakage

Ingredients for Bjørns kartoffelagakage

Instructions for Bjørns kartoffelagakage

To prepare the Bjørns kartoffelagakage recipe, please follow these instructions:

Leek Filling:
Cut the pears into slices and rinse them thoroughly.

Season the pears in the oil, add whipped cream and let it boil. Add grated cheese and pepper to small tern and season with salt and pepper. Let it cool off.

røsti:
The potatoes are roughly crushed and pressed for moisture.

The pan is warmed up and oil is on. Half of the cracked potatoes are laid on the forehead and pressed easily with a spatula, this is done continuously, down and inwards.

When the potato pancake cake is light golden turn it on the low and rose golden on the other side. About 6-8 minutes on each side. Place on a baking sheet coated with baking paper and place in the oven at 200 degrees C. alm. Oven 10-12 minutes.

If you have a spring shape of the same size as the forehead, it's easiest to put the potato cake together here, but it can also be done on a dish.

Put a rösti in buns and benefit from the porridge roll, press the last roast lightly on top and then place it in the refrigerator.

When using the potato cake, start by cutting it into layers of cake, it's easiest when it's cold, and then you give it approx. 10 minutes in the oven at 200 degrees C. alm. oven.