Marjoram potatoes with brawn

Name: Marjoram potatoes with brawn
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 1 collar Spring onions; 1 red pepper; 1 collar Marjoram; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml Vegetable broth (instant); 1 TABLESPOON Sauce thickener; 4 discs Ham brawn (approx. 50 g each); 4 TSP ripened cream; 7-10 Tbsp Salad and coarse pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
1 collar Spring onions
1 red pepper
1 collar Marjoram
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml Vegetable broth (instant)
1 TABLESPOON Sauce thickener
4 discs Ham brawn (approx. 50 g each)
4 TSP ripened cream
7-10 Tbsp Salad and coarse pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean and wash spring onions and cut them into rings. Clean, wash and chop the peppers. Wash marjoram, dab dry and pluck the leaves from the stalks.
2
Drain the potatoes, rinse with cold water and remove the skin. Heat oil in a pan, fry potatoes in it until golden brown and season with salt and pepper. Sprinkle marjoram over the potatoes, except for a few leaves for garnishing.
3
Remove the potatoes from the pan and keep warm. Add the bell peppers and spring onions to the frying fat and fry for approx. 2 minutes while turning. Deglaze with stock and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper.
4
Sprinkle sauce and potatoes with remaining marjoram, arrange aspic with 1 teaspoon of sour cream on plates and serve garnished with salad leaves and coarse pepper as desired.