John Myers
Creamy Potato Pan
The perfect creamy potato pan recipe with a picture and simple step-by-step instructions.
- 700 g Waxy potatoes
- 2 Onion
- 100 g Leek
- 1 teaspoon Oil
- 200 g Mixed minced meat
- 100 ml Broth or water to deglaze
- 150 g Creme fraiche Cheese
- Chives
- Salt
- Pepper from the grinder
- Chakalaka – blend of spices
- Peel the potatoes and cut into 1/2 cm thin slices. Peel the onions and cut into fine cubes. Wash the leek and cut the white to light green piece into rings. Pick up the dark green for a soup. Cut chives fresh into rolls or frozen.
- Heat the oil in a large pan. Briefly sauté the minced meat and onions while crushing the minced meat until it is grainy, season with salt, pepper and chakalaka. Add the leek and let it simmer. I seared the potato slices separately in a pan and seasoned them. Then add these to the minced meat as well. Add the stock or hot water and cook covered over medium heat for about 15 minutes. Stir gently every now and then.
- Stir in the creme fraiche and sprinkle with chives before serving.
Facebook Comments