Blunzengröstl

For the Blunzengröstl boil the potatoes, peel and cut into slices about 5 mm thick. Larger potatoes can also be halved lengthwise first. Heat the clarified butter in a coated pan and add the diced onion. Sauté and add the potato slices. Fry lightly at a relatively high temperature, stirring gently from time to time so that the potato slices do not fall apart if possible.

In the meantime, remove the skin from the black pudding, cut into smaller pieces and add to the potatoes after about 5 minutes. Leave in the pan at medium temperature for another 5 minutes or so, stirring gently from time to time. At the end, season with salt and pepper and carefully mix in the chopped parsley.

Sprinkle with grated horseradish and serve the Blunzengröstl immediately.

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