Potato pan with sour cream dip

Name: Potato pan with sour cream dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 3 TABLESPOONS Oil; 1 (212 ml) small can of corn; 1 glass (370 ml) Gherkins; 150 g Pork sausage; 3 Spring onions; 3 Stem(s) Parsley; 250 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
3 TABLESPOONS Oil
1 (212 ml) small can of corn
1 glass (370 ml) Gherkins
150 g Pork sausage
3 Spring onions
3 Stem(s) Parsley
250 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes thoroughly and cut them in half lengthwise. Heat the oil in a frying pan and fry the potatoes evenly over medium heat for about 20 minutes. Put the gherkins and corn in a sieve each and let them drain.
2
Halve the gherkins lengthwise and cut into pieces. Remove the skin of the sausage and cut the sausage into small cubes. Clean, wash and chop the spring onions. Wash parsley, dab dry and chop the leaves finely.
3
Mix parsley and sour cream and season with salt and pepper. After about 20 minutes add the sausage, corn, spring onions and gherkins to the potatoes and fry for 5-7 minutes. Season potato pan with salt and pepper and serve with the dip.