Potato-Casseler-Pan

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes. Wash the cured pork loin, dab dry and remove from the bone. Dice the meat. Clean, wash and cut leek into rings. Clean, wash and halve or quarter mushrooms. Peel and chop onions.

2. 2

   Heat half the clarified butter in a large pan. Sauté the meat briefly while turning. Fry the onions together with the meat. Take out. Fry the leek and mushrooms in the cooking fat, season with salt and pepper and remove from the pan. Add the remaining clarified butter to the frying fat. Fry the potatoes in it in two portions one after the other. Season with pepper and a little salt. Fry all potatoes at low to medium heat, turning occasionally, for about 20 minutes (add dried marjoram already when seasoning the potatoes). Wash the fresh marjoram, dab dry and pluck off the leaves, except for a little to garnish. Add meat, leek, mushrooms and fresh marjoram to the potatoes about 5 minutes before the end of the frying time. Stir in mustard.

3. 3

   Fry the potatoes in it in two portions one after the other. Season with pepper and a little salt. Fry all potatoes at low to medium heat, turning occasionally, for about 20 minutes (add dried marjoram already when seasoning the potatoes). Wash the fresh marjoram, dab dry and pluck off the leaves, except for a little to garnish. Add meat, leek, mushrooms and fresh marjoram to the potatoes about 5 minutes before the end of the frying time. Stir in mustard. Season to taste with salt and pepper. Garnish with crème fraîche and marjoram

4. 4

   Preparation time approx. 50 minutes