Fried potatoes with Hokkaido in a cast iron pan

Ingredients for 2 servings:

• 700 g potatoes, waxy
• 300 g Hokkaido pumpkin(s)
• 1 leek(s)
• 1 bell pepper(s)
• Oil for frying
• salt and pepper
• Paprika powder
• 10 Pepper (jar)
• Cheddar cheese, grated
• 300 g quark
• 1 piece(s) ginger, approx. 5 cm
• 1 ½ tsp salt

Instructions

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

vegetarian

You’ll also need two small cast iron pans. If necessary, prepare the quark the day before. This will ensure it’s well-seasoned and has a kick. Briefly wash the ginger root, finely grate it with the peel, and mix it into the quark. Add salt to taste (I prefer less, as the ginger already imparts a lot of flavor). Transfer to a bowl and sprinkle with freshly ground pepper. Cover and refrigerate until ready to serve the next day. Wash the potatoes, trim if necessary, and cut into 2-3 cm cubes (I leave the skin on). Halve the Hokkaido pumpkin and remove the seeds with a spoon. Cut into 1.5-2 cm slices, then cut these into pieces. Wash the leek, cutting only the green part into fine strips. You won’t need the rest. Wash the bell pepper, trim, quarter, and cut lengthwise into fine strips. Preheat oven to 225°C fan/convection oven. Cut the peppers crosswise into strips and fry them in the pans in the oven with a little butter. Brown the potato cubes well in a pan (or directly in a cast iron pan). When the potatoes are almost done, add the Hokkaido cubes and season with salt, pepper, and paprika, mix, and continue frying. After mixing, simply add the leek and bell pepper strips on top so they can cook together. When the potatoes are done, mix everything well and divide them between the cast iron pans. Sprinkle with cheddar cheese. Bake in the hot oven on the lowest rack for about 10-15 minutes. At the table, top with the quark (delicious) or serve it separately. Note: I use organic potatoes and Hokkaido pumpkin.