Potato-mett pan

Name: Potato-mett pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250-300 g Pork sausage; 700 g large waxy potatoes; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sweet paprika; 1/2 TEASPOON dried marjoram; 1 Onion; 150 g Whole milk yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250-300 g Pork sausage
700 g large waxy potatoes
1-2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sweet paprika
1/2 TEASPOON dried marjoram
1 Onion
150 g Whole milk yoghurt

Directions

1
Fry the ground pork in a large pan without fat until crumbly. In the meantime peel, wash and coarsely dice the potatoes
2
Take out Mett. Heat the oil in the pan. Fry the potatoes for 18-20 minutes, turning frequently. Add 5 tablespoons of water in between. Season with salt, pepper and marjoram
3
Peel onion, chop coarsely. Add to the potatoes and fry. Add minced meat and heat. Flavour again if necessary. Serve with yoghurt and dust with paprika. Served with: Gherkins
4
Drink: cold beer