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This mix of potatoes peppers beef and pork with creamy crème fraîche totally reminds me of cozy family meals. With simple stuff from the fridge you whip up a super comforting, hearty dish that brings back those chilly childhood afternoons. It hits the table in no time too.
I first made this potato skillet dish on a rainy Sunday with an almost empty fridge. Now this is our go-to whenever surprise guests show up since nobody says no and everyone leaves full.
Ingredients
- Cooking oil (rapeseed or olive): try these for a great base flavor but keep the heat gentle.
- Salt and fresh pepper: go for chunky sea salt and pepper mill for best taste—it makes everything pop.
- Crème fraîche: makes everything silky, pulls all the flavors together. If you’re watching calories grab a lighter kind.
- Onion: mild yellow ones work best, gives extra depth. Pick fresh and juicy onions without green shoots.
- Red or yellow bell peppers: adds sweetness and color. Pick peppers with shiny skin for freshness.
- Firm potatoes: smaller ones like baby potatoes hold up and don’t turn mushy. Choose ones with good skins.
- Ground meat (half beef, half pork): gives a juicy bite and rich browned bits. Do all beef for a bolder taste. Get it fresh and local if you can.
Step by step guide
- Serve and enjoy
- Spoon it up while it’s hot. If you like, sprinkle over parsley or chives for more aroma and color. Makes it even tastier.
- Finish and taste
- Season with salt, cracked pepper and maybe some paprika powder. At the end, stir in a big scoop of crème fraîche so everything turns super creamy.
- Add potatoes and peppers
- Throw in your chopped potatoes and peppers. Give it a mix, lightly cover the pan, then let it cook for twenty minutes at medium heat. Stir now and then so nothing sticks.
- Brown the meat
- Dump in the ground meat, break it up, and fry in batches so it browns instead of steams. Keep stirring until it's all nicely browned with no pink left.
- Sweat the onion
- Heat oil in a big pan over medium. Add chopped onion and let it cook slowly until see-through—it brings out the sweetness, so give it a bit of time.
- Get veggies ready
- Dice peppers and onion with a sharp knife. Smaller pieces give extra flavor and even cooking. Peel and chop potatoes into two-centimeter cubes—the more even, the better they cook.
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Good to know
- Packed with top-notch protein and fiber
- Keeps you full for ages and tastes just as good next day
- Works with pretty much any side, like rice or bread
This is one of my all-time favorites since every piece really shines in the pan and the plates always end up empty. My secret for getting extra smiles from the kids is a dollop of crème fraîche—it makes everything so velvety. The smell drifting through the house on Sundays gets my family racing to the table.
Storage and leftovers
Got some left? It’ll hold up in the fridge for three days. Use a sealed jar or container to keep it fresh and the texture just right. When you reheat, add a splash of water or broth so it stays creamy. Freezing works fine too—just stash it in portions.
Ingredient swaps
If you’re not into meat, swap it for cooked mushrooms or tofu for a veggie twist. Using sweet potatoes gives a sweeter flavor and makes it extra filling. You can also use cream cheese or Greek yogurt instead of crème fraîche—super tasty too!
Best way to serve
Crack some fresh pepper on top, maybe a little chopped parsley, plus a chunk of crunchy bread on the side—so good. A side salad adds some zing and lightness too. For the kids, I’ll throw in some sliced tomatoes or cucumber too.
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Homestyle with a story
This potato skillet dish is a real classic in German home kitchens because it’s super easy and Sundays wouldn’t be the same without it. Growing up, this meal always filled you up and made those long afternoons extra comfy.
Frequently Asked Questions
- → Can I swap for other meats?
Absolutely, mixed ground meat or chicken mince work just as well in this skillet.
- → What potatoes should I grab?
Stick with waxy potatoes so they keep their shape. They stay nice and firm in the pan.
- → Is it good for making ahead?
For sure. It heats up well and sometimes tastes even better the next day.
- → Which peppers fit best?
Yellow or red peppers give the dish a mellow sweet flavor and go great with everything else.
- → Which herbs go with it?
Chives or parsley freshen things up and give some color and zip.