Fried potatoes with pumpkin and schnitzels in pumpkin seed breading

Ingredients for 4 servings:

• 400 g jacket potatoes, from the previous day
• 250 g Hokkaido pumpkin(s)
• 200 g onion(s)
• 50 g smoked bacon
• Clarified butter for frying
• 50 g pumpkin seeds
• salt and pepper
• 1 pinch(s) of sugar
• 100 g breadcrumbs
• 2 eggs
• 50 g flour
• 4 pork schnitzels

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Pumpkin can be prepared

Sprinkle the pumpkin seeds with a pinch of salt and sugar and roast in a non-stick pan until golden brown. Let the pumpkin seeds cool, then roughly chop and mix with the breadcrumbs. Clean the pumpkin and cut them crosswise into thin slices. Peel the onions and cut them into half-moons. Finely dice the bacon. Heat the clarified butter in a large pan. Sauté the onions and bacon until they begin to brown. Then add the pumpkin pieces and fry everything until the pumpkin is cooked to your desired degree. Transfer to a bowl and set aside. Flatten the schnitzel slightly if necessary, season with salt and pepper. Coat first in flour, then in beaten egg, and finally in the pumpkin seed and breadcrumbs. Fry in the clarified butter until golden brown (not too hot, so the pumpkin seeds don’t burn). For the fried potatoes, peel the potatoes and slice them. Heat clarified butter in a wide pan and fry the fried potatoes until golden brown. Finally, add the pumpkin mixture and reheat with the fried potatoes.