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Potato and Brussels sprouts pan with feta

updated

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Ingredients for 2 servings:

  • 400 g Brussels sprouts
  • 400 g potatoes
  • 1 cup sour cream
  • 1 pack of feta cheese
  • 1 onion(s)
  • butter
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes, cut into wedges, boil in salted water until tender, and let cool. Peel the stalk and top leaf from the sprouts, then add them to boiling salted water. After 8-10 minutes, the sprouts are cooked; drain well. Peel the onion and dice it. Heat butter in a pan and fry the onions until translucent. Add the potatoes. After 5 minutes, add the sprouts. As soon as the potatoes and sprouts turn brown (to your liking), stir in half a cup of sour cream and the diced feta cheese. Once the cheese has melted, season with salt, pepper, and nutmeg, and serve. It’s incredibly easy and tastes great, even reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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