Description
Knusprige Kartoffelscheiben verbinden sich mit saftigem Hackfleisch und bunten Paprikastreifen. Überbacken mit cremigem Quark, geschmolzenem Käse, würzig, aromatisch, farbenfroh und unwiderstehlich herzhaft.
Ingredients
Scale
- 600 g potatoes, cut into thin slices
- 400 g ground beef
- 5 bell peppers (red, green, yellow), cut into thin strips
- 1 egg
- 100 g low-fat quark
- 100 g grated cheese
- Salt and pepper
- Ground nutmeg
- Dried marjoram
- Some olive oil
Instructions
- Prepare all ingredients before starting: Peel and cut the potatoes into thin slices, wash and cut the bell peppers into thin strips, and grate the cheese if not already grated.
- In a large deep skillet or non-stick pan, heat a splash of olive oil over medium heat. Add the ground beef and cook it, breaking it up with a spatula, until it is browned and cooked through. This should take about 5–6 minutes.
- Add the sliced potatoes to the pan with the cooked ground beef. Season generously with salt, pepper, and dried marjoram to taste. Stir everything well to combine so the potatoes are coated in the seasonings and mix with the meat.
- Lower the heat to medium-low, cover the pan with a lid, and let the potatoes and beef cook together for about 10 minutes. Stir occasionally to prevent sticking. The potatoes should begin to soften but not fall apart.
- After 10 minutes, add the sliced bell peppers to the pan. Stir well to incorporate them with the potatoes and meat. Continue to cook everything together, covered, for another 5–7 minutes, or until the potatoes and peppers are tender but still hold their shape.
- Meanwhile, in a small bowl, whisk together the egg and the low-fat quark until you have a smooth mixture. Season this mixture with a pinch of ground nutmeg, salt, and pepper. If the mixture is very thick, you can add a tablespoon or two of water to make it more pourable.
- Once the potatoes and peppers are fully cooked and tender, pour the egg-quark mixture evenly over the pan contents. Use a spatula to gently spread it across the surface.
- Immediately sprinkle the grated cheese evenly over the top of the dish. Cover the pan with the lid again and let everything cook on low heat for 3–5 minutes, or until the cheese is melted and the egg-quark mixture has set slightly, binding the ingredients together.
- Remove the pan from the heat, let it sit for a minute, then serve the Kartoffel Paprika Pfanne hot, garnished with fresh herbs if desired.
Notes
You can use any color of bell peppers based on your preference or what you have on hand. The dish also works well with a mix of cheeses for extra flavor. If you like it spicier, add a pinch of chili flakes or smoked paprika. Serve with a fresh green salad or crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
