Grenadier March with Easter Leftovers

For the grenadier march, boil the potatoes in their skins. In the meantime, cut the leftover meat into mouth-sized pieces and fry them in the melted butter.

Now put the pasta and cook until al dente. Add the chopped onion to the meat. As well as the chopped carrots. Add the peeled and chopped potatoes, also in bite-sized pieces, and sauté until lightly browned.

Finally, add the noodles and season with paprika or chili powder and salt and pepper to taste. Fry everything together a little more.

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