John Myers
Ingredients for 1 servings:
- 300 g potatoes, net
- 2 onions, red
- 2 cloves garlic
- 1 cucumber(s)
- 1 tbsp dill, frozen
- Salt
- Pepper, from the mill
- 1 tsp rapeseed oil, for the pan
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Potato and dill pickle pan
Peel and quarter the cucumber. Scoop out the seeds with a spoon and place them in a small bowl. Slice the quartered cucumber pieces, place them in another bowl, mix in a little salt, and let stand for 15 minutes. Peel and slice the potatoes. Heat the oil in a large, non-stick pan over medium heat, add the potato slices, and brown, turning frequently. Peel the onions and garlic, finely dice or slice them, and add them to the potatoes, turning occasionally. Cook everything over reduced heat for a total of 15-20 minutes. Now drain the pickle juice from the salted cucumbers into the small bowl with the cucumber seeds. Add the cucumber slices to the potatoes in the pan, add the dill, stir well, cover, and let stand for another 10 minutes. Once the potatoes are cooked, season with the spices and serve on a plate. Be careful when seasoning—the salted cucumber slices already add plenty of flavor. Instead of throwing away the cucumber seeds and drained cucumber juice, fill them with 200 ml of hot water, add a splash of lemon juice, and you have a great dehydrating drink!
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