John Myers
Chop Pepper Pan with Potatoes
The perfect chop pepper pan with potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 0,25 teaspoon Salt
- 250 g Minced meat
- 4 tbsp Rapeseed oil
- 1 Red pepper
- 1 Yellow pepper
- 1 medium sized Shallot
- 1 Can Tomatoes
- 0,5 tsp Sweet paprika powder
- Salt and pepper
- 125 g Creme fraiche Cheese
- 2 Stems Parsley
- Peel the potatoes and cut in half. Cover and bring to the boil in a saucepan with salted water. With the lid slightly open, cook over a medium heat for 20 minutes.
- Roughly crumble the minced meat, fry it in 2 tablespoons of oil in a pan. Season with salt, pepper and paprika powder and remove. Clean one red and one yellow pepper and cut into 2cm pieces. Peel off the shallot and cut into small cubes.
- Put the pepper pieces, shallot cubes and 2 tablespoons of oil in the frying fat and fry briefly. Season with salt and pepper. Add tomatoes and creme fraiche and 100 ml water and simmer for 5 minutes. Add minced meat and simmer for another 2 minutes and season to taste. Drain the potatoes. Pluck the parsley leaves from the stems and chop coarsely.
- Arrange the chopped paprika pan with the potatoes on plates and serve sprinkled with the parsley.
Facebook Comments