| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 9g | 5g | 59g |
| sugars | fibre | protein | salt |
| 9g | 7g | 14g | 0.8g |
Please bear in mind that nutritional content can depend on specific brands of ingredients, cooking methods, portion sizes, etc. The values provided are estimates.
Why I Love German Paprika Potato Pan with Quark
Growing up in the vibrant and wholesome West Coast, I found inspiration from everywhere – the sea, mountains, and most importantly, food. Every bite has a story in it and I love exploring these narratives through my own cooking. One such story comes from across the globe, nestled in the heart of Europe – the traditional and hearty Paprika Potato Pan with Quark.
Why This Recipe Stands Out
I’ve always been drawn towards food that offers comfort while also being kind to our bodies. And believe me when I say, this German dish finds the perfect balance. The simple, humble potatoes are tranformed with the zest of paprika, the crunch of bell peppers, and the sweetness of onion. It’s similar to the American hash browns, but brings a fresh, unique flavor profile that piques your interest.
A Nod to the Masters
The original recipe, as I discovered it, had a wonderful simplicity, but called for some tweaks to fit my Californian palate. I turned to some of my culinary inspirations for guidance – like Julia Child who taught me the art of turning simple ingredients into something extraordinary. Hence, I decided to up the ante on the flavor train with the addition of garlic, a dash of nutmeg, and fresh chives. It worked! And the game-changing ingredient, Quark, a German fresh cheese, lends a cool, tangy offset to the spice and heat.
What Does It Pair With?
The beauty about the Paprika Potato Pan with Quark is that it’s versatile all day long. Serve it with a fresh green salad for a light lunch, or as a warm, comforting side dish for grilled meats at dinner. It even works wonders with a full-bodied red wine from the Californian vineyards. It’s a dish that befriends other dishes easily, effortlessly blending into your menu as if it was always meant to be there.
So whether you’re a food enthusiast like me, seeking culinary adventure, or simply stepping into the world of cooking, this recipe is a wonderful gem to add to your repertoire. As Julia Child once said, “Find something you’re passionate about and keep tremendously interested in it”. For me, that passion is cooking, and I can’t wait to share more recipes from around the world and my kitchen with you all. Enjoy!
What You’ll Need
- 2 pounds of potatoes
- 2 tablespoons of vegetable oil
- 2 bell peppers (red, yellow, or green)
- 1 large onion
- 3 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of paprika
- 2 cups of quark
- 1 bunch of fresh chives
- 1/2 cup of milk
- 1/2 teaspoon of nutmeg
Method
Step One
First, wash and peel the potatoes before cutting them into small pieces. Meanwhile, heat up the vegetable oil in a large pan.
Step Two
While the oil is heating, chop the bell peppers and onion into small pieces. Mince the garlic cloves.
Step Three
Add the chopped potatoes to the heated oil and cook them until they are golden brown. Stir occasionally to prevent them from sticking to the pan and ensure even cooking.
Step Four
After the potatoes have browned, add the chopped bell peppers, onion, and minced garlic to the pan. Season it all with the salt, pepper, and paprika. Stir it well to evenly distribute the seasoning and let it cook for another 5 minutes.
Step Five
In a separate bowl, mix the quark, milk, and nutmeg until it forms a creamy mixture. Chop the fresh chives and add them to the mixture. Stir the mixture to ensure everything is well combined.
Step Six
After the vegetables have cooked, reduce the heat and add the quark mixture to the pan. Stir everything together until the potatoes and vegetables are evenly coated in the quark mixture.
Step Seven
Allow the Paprika Potato Pan with Quark to simmer for a few minutes until it is heated through. Remove it from the heat and let it stand for a few minutes before serving.
