Potato pancakes with shredded pork | BRIGITTE.de

preparation

1. For the potato pancakes
   

2. Rinse the potatoes and cook with their skins in boiling salted water until soft, about 20-25 minutes. Drain, let evaporate and peel while still warm. Heat the milk in a saucepan, add 1 tablespoon of butter and melt it. Add milk to the potatoes and mash everything with a potato masher. Season with salt and nutmeg and let cool slightly.

3. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Work the egg yolks into the potato mixture with the flour and mineral water. Carefully fold in the egg whites. Heat 1 tablespoon of butter in an ovenproof pan (28 cm Ø). Spread the dough in the pan and bake in a preheated oven at 160 degrees (fan oven 140 degrees) for about 20 minutes.

4. For the pork chops
   

5. Rinse the pork tenderloin and pat dry with kitchen paper. Cut the fillet into strips approx. 1 cm thick. Press garlic cloves. Dice the onion finely. Rinse the apple, quarter it, core it and cut it into small cubes. Rinse rosemary and shake dry.

6. Heat clarified butter in a pan. Fry the pork fillet strips with the garlic and rosemary over high heat for about 3 minutes. Remove fillet strips from the pan. Add the onion and apple cubes and raisins to the pan and fry for another 2-3 minutes over medium heat. Dust with flour, pour in the vegetable stock and simmer uncovered for about 10 minutes. Add mustard and whipped cream and bring to the boil. Put the meat back in the pan and season with salt and pepper. Remove the pan from the heat and keep the sliced ​​meat warm.

7. Take the finished baked dough out of the oven and roughly divide it with 2 forks. Add the remaining butter (1 tbsp) to the pancakes in the pan and fry the pancakes on all sides for 3-4 minutes until golden brown and crispy. Clean and rinse the spring onions, pat dry and cut into fine rings. Serve the Schmarrn with the sliced ​​meat. Sprinkle with spring onions and serve.