John Myers
Fried Potato Cabanossi Pan
The perfect fried potato cabanossi pan recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 1 kg 1 pepper each red, yellow, green
- 1 bunch Spring onions
- 300 g Cabanossi
- 2 Branches Rosemary
- 2 tbsp Clarified butter
- 1 tbsp Ajvar (spicy)
- 250 gr Sour cream
- Salt, pepper, cayenne pepper
- Peel the potato and cut into large cubes. Wash and clean the peppers and also cut into cubes. Clean the spring onions and cut into slices. Cut the Cabanossi in half crosswise and cut into half slices. Pluck the rosemary needles and chop finely.
- Heat the butter lard in a large pan and fry the potato cubes over high heat for about 10 minutes. Add the paprika cubes and Cabanossi, reduce the heat slightly and let fry until the potatoes are cooked and the paprika cubes still have a bit of a bite. Season well with salt, pepper and cayenne pepper. Then add the spring onions and rosemary and let fry briefly.
- Finally, stir in the ajvar and season to taste again. Serve the potato pan with a dollop of sour cream on a plate. If you like it, you can stir the sour cream into the pan. But we prefer it on top.
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