Potato pan

Name: Potato pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g small potatoes (triplets); 7-10 Tbsp Salt; 350 g boiled and tripped pork chop; 1/2 (approx. 350 g) Head white cabbage; 3 Carrots; 1 TABLESPOON Oil; 6 Chive straws; 4 TABLESPOONS Low-fat curd; 2 TABLESPOONS Milk; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g small potatoes (triplets)
7-10 Tbsp Salt
350 g boiled and tripped pork chop
1/2 (approx. 350 g) Head white cabbage
3 Carrots
1 TABLESPOON Oil
6 Chive straws
4 TABLESPOONS Low-fat curd
2 TABLESPOONS Milk
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers

Directions

1
Cook the potatoes in salted water for about 15 minutes. Cut the smoked pork loin into cubes. Halve cabbage, remove stalk. Cut cabbage into strips. Blanch white cabbage strips in salted water for about 6 minutes, then rinse under cold water and drain.
2
Drain the potatoes, rinse briefly in cold water, peel and halve. Peel and wash carrots, cut into halves lengthwise and cut into slices. Heat oil in a pan and fry carrot slices for 1-2 minutes.
3
Add the potatoes and cured pork and fry until golden brown. Finally, add the white cabbage strips and fry for another 2-3 minutes. Wash the chives, dab dry and cut into rings. Mix quark, milk and mustard and season with salt and pepper.
4
Season the potato pan with salt, pepper and paprika, sprinkle with chives. Serve with a dash of quark.