Potato pan with herb curd

Name: Potato pan with herb curd
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 3 TABLESPOONS Oil; 300 g boneless pork; 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried rosemary; 250 g Low-fat curd; 8 TABLESPOONS Milk; 1/2 bunch Chives and parsley; 7-10 Tbsp Rosemary

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
3 TABLESPOONS Oil
300 g boneless pork
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried rosemary
250 g Low-fat curd
8 TABLESPOONS Milk
1/2 bunch Chives and parsley
7-10 Tbsp Rosemary

Directions

1
Wash the potatoes thoroughly and scrape off the skin. Heat the oil in a large pan. Fry the potatoes for 20 minutes at medium heat, turning them over. Cut the cured pork loin into cubes and add to the potatoes ten minutes before the end of the frying time.
2
Clean and wash the spring onions, cut them into rings and cook for the last five minutes. Season with salt, pepper and rosemary. Stir curd and milk until smooth. Season to taste with salt and pepper. Wash herbs, chop parsley finely, cut chives into small rolls.
3
Stir the herbs into the quark. Serve the potato pan with the herb quark. Garnish with rosemary.