Erdäpfellpfanne with Selchkaree

For the potato pan, remove the peel from the potatoes, rinse and cut into cubes. Remove the smoked pork from the bones, rinse and dry. Cut the meat into cubes as well. Remove the skin from the onions and chop. Clean and rinse leek and mushrooms. Cut the leek into rings, perhaps quarter the mushrooms.

Heat clarified butter in a large frying pan. Sauté leek, onions, meat and mushrooms in it, then remove.

Fry potato cubes in the frying fat. Season with salt, pepper and marjoram. Roast for about 20 minutes until golden brown. Add remaining ingredients after about 15 minutes.

Before serving, season the potatoes with salt and freshly ground pepper to taste.

Preparation Tip:

Serve the Erdäpfellpfanne with a blob of crème fraîche.

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