Grandma’s Blunzengröstl

For Grandma’s Blunzengröstl boil the potatoes with skin until done. Chop the onion and garlic very finely and sauté in butter. Peel the potatoes, cut them into slices and add them.

Remove the skin from the black pudding and cut into slices about one centimeter thick, add and fry until crispy. Season with salt, pepper and marjoram.

Toss well once again and serve sprinkled with parsley.

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