Hearty Potato Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large potato (s)
- 4 sausages, (paprika meatballs)
- 200 ml vegetable stock
- 1 can corn, (425 ml)
- 1 can tomato (s), (850 ml)
- 50 g butter
- 1 bunch spring onion (s)
- salt
- pepper
- Paprika powder, hot as rose
- Marjoram, dried
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes, fry them in a saucepan with hot butter, stir every now and then.
- Cut the meatloaf into slices, add to the potatoes after about 10 minutes, stir every now and then.
- Clean the spring onions, chop them into small pieces, add to the potato and meatloaf mixture and fry briefly. Then add the corn and the broth. Season well with salt, pepper and paprika.
- Deglaze with the broth, then reduce the heat.
- Roughly chop the tomatoes and add to the dish. Add the marjoram.
- Now cover everything and simmer for a quarter of an hour over low to medium heat.
- Season again with the spices, serve on deep plates or in soup bowls, refine with sour cream if necessary.
- If you like it a little hotter, you can replace the peppers with crushed, dried chillies.
- You can also replace part of the corn with kidney beans.
- The dish is suitable both as a main course on cold autumn or winter days and as a soup meal on a party buffet.
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