Potato Mince Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), new
- 4 tablespoon oil
- salt and pepper
- 2 large bell peppers
- 1 leek
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- some paprika powder, noble sweet
- 500 g tomato (s), passed
- 0.5 ½ bunch parsley
- 150 g sour cream or creme fraiche
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and cut lengthways into wedges.
- Heat 3 tablespoons of oil in a pan, fry the potatoes in it. Season with salt and pepper. Cover and fry for 20-25 minutes, turning more often.
- Peel and dice the onions. Chop the bell pepper and leek into small pieces.
- Heat 1 tablespoon of oil in a large pan. Fry the mince in it until crumbly. Fry the onions, peppers, leeks and tomato paste for about 5 minutes. Season with salt, pepper and paprika. Pour in tomatoes and approx. 100 ml of water, bring to the boil, simmer uncovered for approx. 5 minutes. Roughly chop the parsley. Add the potatoes to the minced vegetable mixture. Season to taste and serve with sour cream.
- Sprinkle with sweet paprika and parsley.
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