Potato-Kasseler-Pan

Ingredients for 4 servings:

• 1,200 g potatoes
• 4 slices of Kasseler cutlets
• 1 bunch of spring onions
• ½ tsp rosemary, dried
• salt and pepper
• oil
• 500 g quark (low-fat quark)
• Herbs, mixed
• Milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, cut into small cubes, and cook in boiling salted water. Cut the smoked pork chops into small cubes. Bring another pot of salted water to a boil, remove from the heat, and let the smoked pork cubes simmer for 10 minutes. Wash, trim, and chop the spring onions. Heat oil in a pan and sauté the spring onions briefly, then remove. Brown the potatoes in the pan, then add the meat and spring onions. Season with salt, pepper, and rosemary. For the dip, place the low-fat quark in a bowl and season with herbs, salt, and pepper (if the dip is too thick, add a little milk).