Summer pan

Name: Summer pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g waxy potatoes; 50 g streaky smoked bacon; 1 collar Spring onions; 2 Tomatoes; 200 g Mushrooms; 2 Fried sausages (à approx. 100 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 150 g Fresh cream; 1/2 bunch Thyme

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g waxy potatoes
50 g streaky smoked bacon
1 collar Spring onions
2 Tomatoes
200 g Mushrooms
2 Fried sausages (à approx. 100 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
150 g Fresh cream
1/2 bunch Thyme

Directions

1
Wash the potatoes and cook in boiling water for 15 to 20 minutes. Quench cold, peel and slice. In the meantime cut bacon into strips. Wash and clean spring onions and tomatoes and cut into small pieces.
2
Wash, clean and halve the mushrooms. Leave the bacon in a pan until crispy, set aside. Press the sausage meat in the skin, form into dumplings and fry in the bacon fat while turning until golden brown. Add spring onions and fry for three minutes.
3
Season with salt and pepper and remove. Heat the oil in the frying pan. Fry the potatoes and mushrooms for ten minutes while turning. Add meatballs, spring onions and tomatoes and cook for another five minutes.
4
Season with salt and pepper. Wash thyme, dab dry, pluck leaves from the stalks and chop finely. Serve in a vegetable pan sprinkled with crème fraîche and chopped thyme.