Summary

Ingredients

• 8 small potato (s)
• 1 cup cream
• 2 carrot (s)
• 250 g minced meat, beef, pork or half / half as desired
• 1 onion (s)
• 1 head lettuce (endive)
• salt and pepper
• sugar
• Vegetable broth, instant
• oil

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Instructions

1. Peel and dice the potatoes. Put the potato cubes in a saucepan and pour on the cream. Bring to the boil over medium heat, reduce the heat and cook the potatoes until soft. Depending on the size of the cubes, this takes 15-20 minutes.
2. Peel and roughly grate the carrots and add to the potatoes 5-10 minutes before the end of the cooking time.
3. Peel the onion and cut into cubes. Heat the oil in a pan and sauté the onion until translucent. Add the minced meat and fry until crumbly. Season with salt and pepper.
4. In the meantime, clean the endive salad and cut out the hard parts of the stalk from the individual leaves. Cut the endive leaves into fine strips.
5. Add the minced meat to the cooked potatoes. Heat a little more oil in the pan and fry the endive salad briefly over high heat or let it collapse. Add a pinch of sugar and salt. Also add the vegetables to the potatoes and stir. Season to taste with a teaspoon of vegetable stock and the spices.
6. Tip:
7. If you like, you can also sauté garlic with the onions. It is also possible to add some cream cheese to the minced meat pan before it is mixed with the potatoes.