John Myers
Herbed Pumpkin and Potato Pan with Cabanossi and Feta
The perfect herbed pumpkin and potato pan with cabanossi and feta recipe with a picture and simple step-by-step instructions.
Spices:
- 125 g Mini Cabanossi (cooked sausage)
- 1 kg Freshly peeled potatoes
- 4 tbsp Oil
- 2 Onions
- 1 Orange peppers
- 2 Spring onions
- 1 Handful Herbs, lemon thyme and rosemary fresh from the garden
- 1 tsp Dried marjoram
- 200 g Pickled sweet and sour pumpkin
- 100 g Feta cheese
- 1 tsp Salt
- 6 turns Colorful pepper from the mill
- 1,5 tsp Smoked paprika powder
- 1 tsp Fried potato spice mix consisting of sea salt, onion, paprika, pepper, parsley, marjoram, mustard flour and celery
- Dice the bacon, cut the Cabanossi into thin slices. Cut the potatoes into small cubes. Heat a pan to medium and leave the bacon in it. Add the Cabanossi and fry both until crispy. Remove and set aside. Put the oil in the pan and add the potatoes and fry them over medium heat, turning only every 5-7 minutes so that the potatoes turn nice and brown.
- In the meantime, peel and dice the onions. Clean and wash the peppers and spring onions. Cut the paprika into cubes, the spring onions into rings. Rinse herbs thoroughly, shake dry and finely chop. Drain the pumpkin cubes well.
- When the potatoes are lightly browned, add the onions and fry them. Salt and pepper a little. As soon as the onion cubes are translucent, add the peppers and stir-fry for about 5-7 minutes. Stir in paprika powder and fried potato seasoning mixture.
- Add spring onions, herbs and pumpkin cubes. Put the cabanossi and bacon back in the pan and heat everything together, then season again with the spices. Finally, crumble or grate the feta cheese and spread over the potato pan, reduce to low heat. Put the lid on and wait until the cheese has melted slightly. Serve and enjoy – bon appetite and have fun cooking or roasting ;-).
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