Shredded meat with hash browns

Name: Shredded meat with hash browns
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 650 g Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (80 g each) Onions; 150 g small white mushrooms; 100 g Gherkins; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 250 g Whipped cream; 2 TEASPOONS medium hot mustard; 650 g waxy potatoes; 1 egg (size M)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

650 g Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (80 g each) Onions
150 g small white mushrooms
100 g Gherkins
2 TABLESPOONS Oil
2 TABLESPOONS Flour
250 g Whipped cream
2 TEASPOONS medium hot mustard
650 g waxy potatoes
1 egg (size M)

Directions

1
Wash the meat, dab dry and cut into strips. Season meat with salt and pepper. Peel onions and cut into cubes. Clean, clean and halve the mushrooms. Drain gherkins and cut into strips.
2
Heat the oil in a pan and fry the meat for about 3 minutes. Add onion and mushrooms and fry for about 5 minutes. Dust with 1 tablespoon of flour. Deglaze with cream. Stir in mustard.
3
Finally, add the gherkins and let them boil down slightly for about 5 minutes. Peel, wash and coarsely grate the potatoes. Cook in boiling salted water for 3-4 minutes, rinse in cold water and drain.
4
Put the shredded meat in a casserole dish. Put potatoes in a bowl, mix with egg and 1 tablespoon of flour and season with salt and pepper. Spread the potatoes over the shredded meat. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes until golden brown.
5
Pick salad, halved cherry tomatoes and a vinegar-oil dressing taste good with it.