40 min. total time
Ingredients for 2 portions
| 400 | g | Potato |
| 200 | g | Pumpkin (peeled, witdout seeds) |
| 200 | g | Pork Schnitzel |
| 75 | g | Bacon cubes |
| 0.5 | Piece | Onion |
| 0.5 | Tsp | Paprika powder |
| 2 | Pinch | Thyme (dried) |
| 2 | Pinch | Marjoram (dried) |
| 2 | Tbsp | Olive oil |
| 2 | Tbsp | Clarified butter |
| 100 | g | Corn kernels |
| 100 | g | Sour cream |
| 1 | Piece | Tomato |
| 1 | Pinch | Salt |
| 50 | g | Cheddar cheese (grated) |
Preparation
- Cut pork schnitzel into large cubes, mix well with olive oil, thyme, marjoram, and paprika powder, and let it marinade.
- Cook potatoes in water with skin on for about 15 minutes until soft, drain, peel, and slice into 1 cm thick slices.
- Peel and finely chop onion. Wash tomato, remove core, and dice. Cut pumpkin flesh into cubes as well.
- Heat clarified butter in a pan, sauté onion and bacon cubes until translucent, then add marinated pork and roast. Add pumpkin, corn, and tomato, sauté briefly, then deglaze with some water and cook for 10 minutes while stirring frequently.
- Stir in sour cream, let it melt, then fold in the potato slices and simmer lightly for 2 more minutes. Stir in cheddar cheese in the hot pan and let it melt, then season with salt. Serve warm.
Nutrition score
968
68,31 g
40,99 g
50,01 g
40 min. total time | 30 min. preparation time | 10 min. cook & rest time
