Colorful Potato Cabanossi Pan with Peppers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 3 large red pepper (s)
- 3 spring onion (s)
- 150 g Cabanossi
- 1 sprig rosemary
- 1 tablespoon plant cream
- salt and pepper
- 250 ml crème fraîche or sour cream
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into wedges. Halve the peppers, clean, core and cut into small pieces. Clean the spring onions. Cut spring onions into rings, kabanossi into slices. Pluck off the rosemary needles and chop them a little smaller if necessary.
- Heat the plant cream in a pan. Add the potato wedges, paprika and rosemary and fry in them for about 12 minutes. Salt and pepper well. Also add spring onions and cabanossi and mix in. Fry for another 3 minutes.
- Place the crème fraîche on top, then pepper. Or halve the crème fraîche and place one half on the pan, add the rest.
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