Colorful smoked pork pan

Ingredients for 3 servings:

• 750 g potatoes
• 1 bunch of spring onions
• 1 red bell pepper(s)
• 3 slices of smoked pork
• 150 g peas, frozen
• 2 tbsp oil
• 1 cup sour cream
• 2 tbsp horseradish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes, let cool, and dice. Slice the spring onions into rings. Dice the bell peppers and meat. Pour boiling water over the peas. Heat 1 tablespoon of oil in a pan, brown the meat cubes all over, and remove. Then sauté the bell peppers in the pan and remove. Add another 1 tablespoon of oil to the pan and brown the potato cubes, turning occasionally. Drain the peas. Add to the potatoes along with the meat, bell peppers, and spring onions (reserve a few for the dip), heat through, and season with salt and pepper. Mix the sour cream and horseradish with the remaining spring onions and serve as a dip.