Peel and quarter the potatoes and cook in salted water for 15 minutes. Cook the Brussels sprouts at the same time, then cut them in half and fry both together with the diced onions in a non-stick pan for 10 minutes. Finally season with caraway seeds.
Also works great with potatoes that are already slightly soft to use for leftovers and is also suitable as a side dish, e.g., to Putenkasseler.
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