Fried potato pan with pork and chicken filet

Name: Fried potato pan with pork and chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Stalk leek (leek); 2 medium-sized carrots; 300 g Pork tenderloin; 250 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 1/2 TEASPOON dried marjoram; 150 g Fresh cream; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
1 Stalk leek (leek)
2 medium-sized carrots
300 g Pork tenderloin
250 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
1/2 TEASPOON dried marjoram
150 g Fresh cream
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Peel, wash and slice the potatoes. Clean, wash and cut the vegetables into pieces. Season meat with salt and pepper. Heat 3 tablespoons of oil in a large pan. Fry the potatoes and carrots at medium heat for about 15 minutes.
2
Add the leek 5 minutes before the end of the frying time. Season with salt, pepper and marjoram. Heat the remaining oil in a second pan. Fry the pork fillet for 15 minutes. Add chicken fillet after 5 minutes and fry. Take the meat out and keep it warm. Stir the crème fraiche into the roast stock. Season to taste with salt and pepper. Cut meat into slices, sprinkle with coarse pepper and serve with the fried potatoes and sauce.
3
Add chicken fillet after 5 minutes and fry. Take the meat out and keep it warm. Stir the crème fraiche into the roast stock. Season to taste with salt and pepper. Cut meat into slices, sprinkle with coarse pepper and serve with the fried potatoes and sauce. Garnish with parsley