John Myers
Ingredients for 4 servings:
- 1 bunch of spring onions
- 2 gherkins (approx. 120 g)
- 600 g pork schnitzel
- 2 tbsp oil
- salt and pepper
- 1 tbsp, leveled flour
- 1 tsp vegetable broth
- 200 g sour cream
- 1 tbsp mustard, medium hot
- Fat for the mold
- 750 g potatoes, waxy
- 1 egg(s)
- 1 bunch of parsley
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
for good for guests, can be simplified with frozen products
Clean and wash the spring onions. Slice the spring onions and cucumber. Wash the meat, pat dry, and cut into strips. Heat the oil in a large pan. Brown the meat in batches until lightly browned. Add all the meat to the pan, season. Dust with flour, and sauté. Stir in 1/4 l water and the broth. Bring to a boil and simmer for about 5 minutes. Stir in the sour cream, spring onions, and cucumber. Season with mustard, salt, and pepper. Transfer to a greased casserole dish. Wash the parsley and chop, reserving a little for garnishing. Peel, wash, and coarsely grate the potatoes. Mix with the parsley and egg, season, and immediately spread over the meat. Bake in a preheated oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for about 45-50 minutes. Garnish. Tip: If you’re having guests, simply double the recipe and prepare everything in a roasting pan. The strips can be prepared well in advance. However, the potatoes for the hash brown crust should be grated shortly beforehand, as they quickly turn gray. Instead of freshly grated potatoes, you can also make the crust from ready-made hash brown mixture (available in the refrigerated section) with egg and parsley.
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