Description
Goldbraune Kartoffelwürfel treffen auf saftige Bratwurstscheiben, umhüllt von cremiger Sahnesauce mit zart schmelzenden Zwiebeln und frischer Petersilie – herzhaft, aromatisch, knusprig und unwiderstehlich sättigend.
Ingredients
Scale
- 800 g cooked potatoes (preferably boiled and from the previous day)
- 4 Bratwurst sausages (about 90 g each)
- 50 g margarine
- 100 g onions, chopped
- 2 tablespoons parsley, chopped
- Salt and pepper, to taste
- 1 cup heavy cream (Schlagsahne)
- 1 teaspoon granulated vegetable broth
- Paprika powder, to taste
Instructions
- Begin by preparing all your ingredients. If you have not already done so, cook the potatoes in salted water until tender, then drain and let them cool completely, preferably overnight. This helps them hold their shape better when frying. The next day, peel and cut the cooked potatoes into bite-sized chunks.
- Cut the Bratwurst sausages into thick slices or bite-sized pieces. Set them aside.
- Peel and finely chop the onions. Also, wash and finely chop the parsley.
- In a large non-stick frying pan, heat the margarine over medium-high heat until melted and sizzling.
- Add the chopped onions to the pan and sauté for 2-3 minutes until they begin to soften and turn translucent.
- Add the potato chunks and Bratwurst pieces to the pan with the onions. Stir well to combine all the ingredients.
- Fry the potatoes, sausages, and onions together for 8-10 minutes, stirring gently every couple of minutes to ensure all sides brown evenly without breaking up the potatoes too much. The goal is to achieve a golden, crispy surface on the potatoes and sausages while the onions become lightly caramelized.
- In a small bowl, mix the heavy cream (Schlagsahne) with the granulated vegetable broth, a generous pinch of salt and pepper, and a good sprinkle of paprika powder. Stir well to dissolve the broth.
- Pour the cream mixture into the pan over the fried potatoes, sausages, and onions. Sprinkle in the chopped parsley. Stir gently to coat everything in the creamy sauce.
- Allow the mixture to come to a gentle simmer. Let it cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and everything is heated through. If the dish appears too thick, add a splash of water or more cream to loosen it.
- Taste and adjust the seasoning with more salt, pepper, or paprika if needed.
- Remove the pan from the heat and transfer the Kartoffel Bratwurst Pfanne to plates. Serve immediately, garnished with additional chopped parsley if desired. Enjoy with a fresh mixed salad on the side for a complete meal.
Notes
For variation, you can substitute Bratwurst with Fleischwurst or Cabanossi sausage. Using potatoes that were cooked the day before helps them keep their shape and develop a better texture when frying. This dish is perfect for using up leftover potatoes. Adjust the seasoning to your taste and feel free to add more herbs or spices for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
