John Myers
Ingredients for 4 servings:
- 600 g potatoes
- 600 g leftover meat from veal, beef, pork or poultry etc.
- 300 g pickled beetroot
- 1 onion(s)
- 250 g crème fraîche
- 3 gherkins
- Fat, for frying
- salt and pepper
- Caraway seeds
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Place in the pan on the stone
Boil the potatoes in salted water with caraway seeds for about 20 minutes, then drain, let cool slightly, peel, and slice. Peel and finely dice the onion. Heat the fat in a pan, fry the diced onion, and add the potato slices. Slice or bite-sized pieces of the roasting leftovers and add them to the potatoes, frying for a few minutes. Meanwhile, place 100g of beetroot in a tall container with the crème fraîche and blend into a sauce. Roughly dice the cucumber and remaining beetroot and fold into the potato and meat mixture. Arrange the dish on plates, top with the sauce, and serve.
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