Meat: Swabian-Hall Pork Chop with Hash Browns

1. Peel the potatoes, wash them in cold water and drain them. Grate the medium potato, slice the two large potatoes and the carrot into small sticks in a large bowl. Add onions, season with salt and pepper and mix well with a fork without mashing the potatoes. Divide the mixture into three servings. 2. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan 15-18 cm in diameter. Add a portion of the potato mixture and press lightly into a cake tin, the mixture must not be too firm. Fry for 5-7 minutes until the underside is crispy and brown, shaking the pan occasionally to prevent the cake from baking. 3. To turn the cake, put it on a large plate and slide it back into the pan with the unroasted side. Fry the underside for 5-7 minutes. 4. Lift the cake onto kitchen paper and pat off any excess fat. Fry the second and third cakes in butter and oil as well. 5. Shortly before serving, cut each cake in half or quarter and heat it on high heat in a pan for 1-2 minutes. Tip: you can press the mixture into small rings, about 1.5 cm high Briefly fry the clarified butter on both sides until golden yellow for about 1 minute, if necessary put on the edge of fat for 1 minute and fry briefly, season with salt and pepper from the mill, then cook in the oven at 100 ° for about 10 minutes. Maybe a lamb's lettuce with an orange vinagrette