Summary

Ingredients

• 1 bunch spring onion (s)
• 2 pickles (approx. 10 g)
• 600 g pork schnitzel
• 2 tablespoons oil
• salt and pepper
• 1 tablespoon, leveled flour
• 1 teaspoon vegetable stock
• 200 g sour cream
• 1 tablespoon mustard, medium hot
• Fat for the shape
• 750 g potato (s), waxy
• 1 egg (s)
• 1 bunch parsley

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Instructions

1. Clean and wash the spring onions. Cut the spring onions and cucumber into slices. Wash the meat, pat dry and cut into strips.
2. Heat the oil in a large pan. Fry the meat vigorously in portions. Put all the meat in the pan, season. Dust with flour, sweat.
3. Stir in 1/4 l water and the stock. Bring to the boil and simmer for about 5 minutes. Stir in sour cream, spring onions and cucumber. Season to taste with mustard, salt and pepper. Pour into a greased baking dish.
4. Wash and chop the parsley, except for something to garnish. Peel, wash and roughly grate the potatoes. Mix with parsley and egg, season and sprinkle immediately on the meat. Bake in a preheated oven (top / bottom heat: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 45 - 50 minutes. Garnish.
5. Tip: When guests come, simply double the recipe and prepare everything on the drip pan.
6. You can prepare the shredded meat well. However, the potatoes for the rösti crust should only be grated shortly beforehand, as they quickly turn gray.
7. Instead of freshly grated potatoes, you can also prepare the crust from ready-made hash browns (refrigerated shelf) with egg and parsley.