Potato and Zucchini Rösti with Fol Epi

For the Potato and Zucchini Rösti with Fol Epi, peel the potatoes and coarsely grate them, as well as the zucchini and the Fol Epi.

Cut the bacon into cubes.

Then mix the potatoes, cheese, bacon, eggs and marjoram in a bowl.

Heat the oil in a pan. Using a spoon, spoon portions of the potato mixture into the pan and gently flatten. Fry potato zucchini hash browns for about 5 minutes, flip and finish cooking for another 3 minutes.

For the herb dip, mix 2-3 tablespoons of sour cream with a cup of yogurt. Mix with some lemon juice, a pinch of sugar, salt and chopped herbs.

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