fried potatoes, vegan

Ingredients for 4 servings:

• 4 large potatoes, preferably waxy
• 2 m.-sized onion(s)
• 8 half tomatoes, dried, pickled in oil
• 2 tbsp pumpkin seeds
• 4 tbsp olive oil
• n. B. Salt
• n. B. smoked salt
• n. B. Pfeffer
• e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the potatoes, heat olive oil in a pan, and fry the diced potatoes slowly, turning frequently. Once they’ve taken on some color all over, add the finely chopped onions (diced, sliced, or striped, depending on your taste) and fry briefly. Then add the finely diced tomatoes and pumpkin seeds and cook until the desired degree of browning is achieved. Season with salt, smoked salt, and pepper. Sprinkle with chopped parsley and serve immediately. The sun-dried tomatoes combined with the smoked salt create a truly exciting flavor that, while not a substitute for the bacon in traditional fried potatoes, will make you forget about it. These fried potatoes go perfectly with fried herring, for example. It’s no longer vegan, but we like it that way, with a green salad on the side.