Schnitzelgröstl

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.5 30
Saves around 15 minutes of cooking time: Fry the potato cubes raw before mixing them with schnitzel and Nuremberg sausages
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 large potatoes
  • 2 Pork cutlet (approx. 300 g)
  • 8 Nuremberg sausages
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 small onion
  • 6 Cornichons (glass)
  • 4 Stem/s Marjoram
  • 1 Lettuce
  • 100 g grated gouda
  • 200 g clotted cream
  • 1 TABLESPOON Sugar
  • 4 TABLESPOONS Lemon juice

Directions

  1. 1

    Peel, wash and chop the potatoes. Wash the cutlets, dab dry, lay on top of each other and cut into strips. Cut the sausages into pieces.

  2. 2

    Heat 2 tablespoons of oil in a large pan with a lid. Fry the meat and sausages until golden brown. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the potatoes for about 2 minutes. Add approx. 3 tablespoons of water. Cover and steam for about 5 minutes.

  3. 3

    In the meantime peel and chop the onion. Halve the gherkins. Wash the marjoram and remove the leaves. Clean, wash and drain the salad and pluck into bite-sized pieces. Mix cream, sugar and lemon juice and mix with the lettuce.

  4. 4

    Add the onion to the potatoes and fry for about 3 minutes. Season with salt and pepper. Add marjoram, meat and gherkins to the potatoes. Sprinkle the cheese on the schnitzelgröstl and cover and let it melt. Serve everything.

Nutrition Facts

KCAL
600 kcal
CARBS
29 g
FATS
38 g
PROTEINS
34 g