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Hash browns with steak tartare and creme fraiche

Category:	Lunch
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	For the tartare: 1 ½ bunch of chives 3 hardboiled eggs 3 tablespoons Cognac 3 shallots 1.8 kg of beef 3 tablespoons olive oil 6 tablespoons lemon juice 3 tablespoons drained capers 450 g creme fraiche about 9 gherkins, alternatively 3 small gherkins possibly 3 tablespoons ketchup 6 tsp Dijon mustard Pepper salt For the roast: 1.8 kg potatoes, Predominantly waxy 9 tablespoons oil Pepper salt 3 pinches of nutmeg

Preparation:

Tatar: Cut the boiled eggs, then peel the shallots and cut everything fine. The capers and gherkins cut into small cubes.

Now cut the meat as well into small cubes, then put it in a bowl for further processing. Mix well Now the meat cubes in very small and give the dice for further processing in a bowl. Mix well with the gherkins, shallots, ketchup, pepper, salt, oil, cognac, and the chopped eggs and mustard.

Chop the chives finely, then add the lemon juice and creme fraiche with the meat mixture. Season again with salt and pepper.

Hash Browns: First wash the potatoes, then peel them and cut them with a slicer into strips. Put them into a bowl and season with salt and pepper.

In a non-stick skillet, heat a little oil and place the well-squeezed potatoes to 24 small heaps and place them into the pan. Then press them flat and fry both sides for 3-4 minutes.

When the hash browns are golden brown on both sides, take them out and drain the remaining oil with a paper towel.

Now put tartare on the hash browns and put it on 12 plates. Serve with the cream Fraiche.