Potato and Leberkäse pots

Ingredients for 2 servings:

• 1 onion(s), approx. 120 g
• 250 g potatoes, peeled
• 150 g Leberkäse
• 200 ml vegetable stock
• 1 corner(s) of herb melted cheese, approx. 32 g
• Salt and pepper, white
• 1 pinch of nutmeg
• e.g. Paprika powder, hot
• Margarine or oil for frying
• Stock powder, optional
• 1 tbsp, heaped chives, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Hearty dish, perfect with red cabbage.

Peel the onion and dice it. Cut the potatoes into 1 cm cubes. Heat margarine or oil in a saucepan. Add the diced onion and fry until golden brown. Season with salt and pepper. Add the diced potatoes and fry briefly. Stir in nutmeg and a little paprika. Add the vegetable stock and simmer uncovered for about 20 minutes, stirring occasionally. In the meantime, cut the Leberkäse into 1 cm cubes. Once the potatoes are tender, stir in the cream cheese. Add the Leberkäse cubes and let stand for about 5 minutes, until the Leberkäse is warm. Fold in the chives. Season the potato and Leberkäse pot to taste and adjust the seasoning if necessary. Serve and enjoy. It’s especially delicious with red cabbage or vegetables without much sauce.