Gröstel of new potatoes with Kasseler and peas

Name: Gröstel of new potatoes with Kasseler and peas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 1 red pepper; 4 discs Kasseler salmon (à approx. 150 g); 150 g frozen peas; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Schmand; 2 TEASPOONS Horseradish (glass); 2 TABLESPOONS Milk; 7-10 Tbsp Sugar; 6-7 Stem(s) Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp Salt
1 collar Spring onions
1 red pepper
4 discs Kasseler salmon (à approx. 150 g)
150 g frozen peas
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Schmand
2 TEASPOONS Horseradish (glass)
2 TABLESPOONS Milk
7-10 Tbsp Sugar
6-7 Stem(s) Marjoram

Directions

1
Wash the potatoes thoroughly and boil them in salted water for about 20 minutes. Drain and let cool. Clean and wash spring onions and cut them diagonally into rings. Halve, clean, wash and dice the peppers. Wash the meat, dab dry and also dice. Cut potatoes into 1-2 cm thick cubes
2
Pour boiling water over the peas. Heat 1 tablespoon of oil in a frying pan. Fry the meat in it at medium heat while turning for about 8 minutes, remove. Add the peppers to the pan, fry for 4-5 minutes while turning, remove. Add 1 tablespoon of oil to the pan. Fry the potatoes for approx. 6 minutes, turning them over. Drain the peas and let them drain. Add the meat, peppers, peas and spring onions to the potatoes and warm up. Season to taste with salt and pepper
3
For the dip, stir sour cream, horseradish and milk until smooth, season to taste with salt, pepper and sugar. Wash the marjoram, shake dry and remove the leaves. Sprinkle the marjoram over the pan and serve with the dip