John Myers
Boiled Bean Potato Puree with Cabanossi and Fried Egg
The perfect boiled bean potato puree with cabanossi and fried egg recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 500 g Salted or cutting beans
- 2 Pc. Cabanossi
- 2 tbsp Butter / margarine
- 1 Onion
- 125 g Ham cubes
- 1 tbsp Butter
- 250 ml Milk
- Salt, pepper, nutmeg, savory
- Peel and chop the potatoes and cook in salted water for 30 minutes.
- Boil the salted beans or cutting beans with water and savory for about 20 minutes. (It is essential to water the salted beans before cooking so that the beans don’t taste too salty. Use new water for cooking.) Place the 2 Cabanossi on top of the beans and serve with heat. Be careful not to burst the sausages.
- In a third small saucepan, heat 2-3 tablespoons of butter or margarine and sauté the chopped onion in it. When the onions are golden, add the diced ham and turn off the stove.
- Process the boiled potatoes into a puree. To do this, pour off the cooking water, stir 1 tbsp butter and approx. 250 ml milk, salt, pepper and nutmeg into the puree.
- Fold in the ham and onion mixture.
- Chop the cabanossi and fold in. Drain and fold in the salted beans.
- Season lightly peppery and serve with a fried egg. Have a good hunger !!!
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