Potato-Leek-Pan with crabs

Name: Potato-Leek-Pan with crabs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 (approx. 300 g) red peppers; 1 collar spring onions or 1 stick of leek (leek; approx. 200 g); 150 g Deep-sea crab meat; 2 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 150 g Sour cream or sour cream; 1 TEASPOON grated horseradish (from the jar); 7-10 Tbsp chopped parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
2 (approx. 300 g) red peppers
1 collar spring onions or 1 stick of leek (leek; approx. 200 g)
150 g Deep-sea crab meat
2 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
150 g Sour cream or sour cream
1 TEASPOON grated horseradish (from the jar)
7-10 Tbsp chopped parsley

Directions

1
Peel and wash the potatoes and cut them lengthwise into slices. Peppers and spring onions clean, wash and cut into larger pieces. Put the prawns on a sieve, rinse with cold water and drain well
2
Heat the oil in a large frying pan. Fry the potatoes in this pan over medium heat for about 20 minutes, turning them frequently, until golden brown. Season with salt and pepper. Add paprika and spring onions after about 10 minutes and fry them. Mix in the prawns shortly before serving
3
Mix sour cream or sour cream and horseradish. Season with salt and pepper. Pour onto the potato and leek pan. Sprinkle with chopped parsley
4
Drink: cool rosé wine