German Potato Skillet
This German potato skillet is a savory and delicious one-pan meal. A great way to use some leftovers, it can be easily adjusted to suit your refrigerator!
Equipment
- Cast iron skillet
- Potato peeler
- Knife
- Cutting board
Ingredients
- 8 oz pork belly* cubed or thinly sliced
- 2 Tbsp butter
- 2 lbs golden potatoes
- 1 large sweet onion
- 4 cloves garlic
- 1 large handful of spinach fresh
- Salt and pepper to taste
- 1 tsp paprika
- 1 1/2 tsp oregano
- ½ cup mozzarella
Instructions
- Peel the potatoes and cut into ½ inch cubes. Wash the cubed potatoes off with water in a strainer to remove some of the starch.
- Heat a cast iron skillet over medium high heat and add pork belly. Cook until browned.
- Remove the pork belly with a slotted spoon and set aside for later, reserving any pork fat in your skillet.
- Add the butter to the skillet and melt.
- Add cubed potatoes, salt, and paprika to the skillet. Cover and cook for 5 minutes without stirring. Meanwhile, peel and mince your garlic cloves and dice the onion.
- After the 5 minutes is up, stir the potatoes for the first time. Continue to fry them covered for 12-15 minutes, stirring occasionally. Halfway through, add the minced garlic and onions into the pan.
- Remove the lid and stir in the pork belly and spinach. Fry for 5 more minutes uncovered.
- Top with oregano and mozzarella
Notes
- *You can substitute pork belly for bacon. It is the same cut, just thinner and sometimes seasoned.
- You may need to adjust the cooking time based on your stovetop. Mine tends to have a higher heat, so you might need to increase from 15 to 20 minutes on step 6.