John Myers
Crispy Vegetable Potato Casserole À La Heiko
The perfect crispy vegetable potato casserole à la heiko recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Potatoes
- 1 Red pointed peppers
- 2 Carrots
- 2 Poles Celery
- 500 g Kasseler
- 2 Onions
- 3 Eggs
- 2 tbsp Breadcrumbs
- 1 Bun old
- Salt, pepper from the mill
- Nutmeg
- Clarified butter
- Butter
- Wash the smoked pork, pat dry and cut into cubes. Peel the onion and cut into cubes. Heat the clarified butter in a pan and fry the smoked pork loin in it. Add the onions and let them fry. Provide.
- Peel, halve and slice the carrots. Clean, wash and slice the celery stalks. Core, wash and dice the peppers.
- Heat the clarified butter in another pan and sauté the carrots and celery in it. Season with salt and pepper from the mill. Now add the diced paprika and let it sauté briefly. Also provide.
- Peel and wash the potatoes and grate the potatoes with the help of a food processor. Soak the bun from the day before in water. Add the eggs to the potatoes and season with salt, pepper from the mill and nutmeg. Add the breadcrumbs and the soaked bread roll. Now mix everything well.
- Mix in the seared smoked pork and the steamed carrot-celery-vegetables and season again with salt. Preheat the oven to 180 ° C and bake the casserole with the lid for 40 minutes. Take the casserole out of the oven and mix well. Now distribute the butter on the casserole and bake the casserole without a lid for another 30 minutes with the grill setting crispy.
- Arrange the casserole on a plate and serve. If you don’t like it so dark, take the casserole out of the oven beforehand. Good Appetite.
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