Potato Blunz’n Gröstl

Boil the potatoes and let them cool down preferably overnight.

Peel the potatoes, cut them into slices and fry them well in hot lard. Turn and fry slowly on the other side.

Peel the skin off the black pudding, cut into 1 cm thick slices and fry briefly on both sides in hot lard in another pan.

Remove from the pan immediately. Add some more lard to the pan and fry the onions in it.

Add the potatoes and black pudding, toss briefly and season everything with salt, pepper and fresh marjoram.

Preparation Tip:

To this possibly also still fits sauerkraut!

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