Potato-mett pan

Name: Potato-mett pan
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1/2 small savoy cabbage (approx. 500 g); 2 Onions; 2 TABLESPOONS + some butter; 7-10 Tbsp salt, pepper, nutmeg; 1/2 waistband / potty marjoram; 1 TABLESPOON oil, 400 g pork fat; 1 TABLESPOON Tomato paste; 750 g Potatoes; 1 TEASPOON Cornstarch; 1/8 l milk, 175 g whipped cream; 1 egg, 1 tablespoon breadcrumbs; 5 discs Bacon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1/2 small savoy cabbage (approx. 500 g)
2 Onions
2 TABLESPOONS + some butter
7-10 Tbsp salt, pepper, nutmeg
1/2 waistband / potty marjoram
1 TABLESPOON oil, 400 g pork fat
1 TABLESPOON Tomato paste
750 g Potatoes
1 TEASPOON Cornstarch
1/8 l milk, 175 g whipped cream
1 egg, 1 tablespoon breadcrumbs
5 discs Bacon

Directions

1
Clean, quarter and wash the savoy cabbage. Remove stalk, cut cabbage into fine strips. Peel and chop onions. Fry half of them in 1 tbsp. hot butter. Steam the savoy cabbage for 3-4 minutes. Season with salt, pepper and nutmeg
2
Wash the marjoram and, except for something to garnish, chop coarsely. Heat the oil in a pan. Brown the ground pork in it until crumbly. Add the remaining onions and fry until transparent. Stir in the tomato paste and marjoram and sauté. Season with pepper.
3
Peel, wash, thinly slice or slice the potatoes. Spread half in a greased ovenproof round dish (approx. 28 cm Ø). Add ground pork, savoy cabbage and the rest of the potatoes one after the other
4
Stir the starch and some milk until smooth. Mix with the rest of the milk, cream and egg and season. Pour over the potatoes
5
Melt 1 tablespoon of butter. Mix in breadcrumbs and spread on the potatoes. Cut bacon into pieces and sprinkle on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Garnish with remaining marjoram
6
Drink: cold beer