John Myers
Fried Potatoes with Corn and Aspic
The perfect fried potatoes with corn and aspic recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 tsp Salt
- 3 tbsp Oil
- 2 Strong pinches of salt
- 1 tbsp Caraway seed
- 1 Onion approx. 100 g
- 1 Can Golden corn / 265 g drained weight (here: From Bonduelle)
- 1 tbsp Butter
- 1 Can Aspic 200 g (here: From the land butcher HANKE)
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, peel and let cool. (Tip: boil the potatoes the day before and peel them off.) Peel the onion, cut in half and cut into very thin wedges. Cut the potatoes into slices, fry them in a pan with oil (3 tablespoons) on both sides until golden-brown. Season with salt (2 big pinches) and caraway seeds (1 tbsp), sprinkle with the onion wedges and fry well. Drain the golden corn and fry / stir-fry vigorously in a pan with butter (1 tbsp). Cut open the brawn and serve with the fried potatoes and corn.
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