John Myers
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Boiled Eggs with Stir-fried Vegetables, Mushrooms and Hash Browns
The perfect boiled eggs with stir-fried vegetables, mushrooms and hash browns recipe with a picture and simple step-by-step instructions.
Boiled Eggs:
- 3 piece Eggs
Pan-fried vegetables:
- 150 g 1 rote Paprika
- 125 g 2 Zwiebeln
- 75 g 1 Möhre
- 50 g 1 Frühlingszwiebel
- 2 tbsp Sunflower oil
- 100 g Cream
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,75 Cup Cut coriander
Mushrooms:
- 150 g Brown mushrooms (16 pieces)
- 3 tbsp Sunflower oil
- 1 tbsp Ketchup Manis
Hash browns:
- 500 g Waxy potatoes
- 1 tsp Salt
- 1 Küchenreibe/Raspel
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 tbsp Sunflower oil
Serve:
- Basil leaf for garnish
Boiled Eggs:
- Boil the eggs hard just before serving, rinse, peel and cut in half.
Pan-fried vegetables:
- Clean and wash the paprika and finely dice. Peel and dice the onions. Peel the carrot with the peeler and dice finely. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (2 tbsp) in a pan, add the vegetables (diced paprika, diced onion, diced carrots and spring onion rings) and sauté / stir fry for 5 – 6 minutes. Deglaze / pour in the cream (100 g) and season with mild curry powder (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / reduce for a few minutes.
Mushrooms:
- Remove the mushroom stems and clean / brush the mushrooms. Heat sunflower oil (3 tbsp) in a pan, place the mushrooms upside down and fry slowly. Drizzle the mushrooms on the stem side with sweet soy sauce (1 tbsp), turn over, fry briefly, remove and keep warm in the oven at 50 ° C until serving.
Hash browns:
- 4th day before: Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, rinse, peel off and refrigerate until the next day. The next day: grate the potatoes with a kitchen grater, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Heat sunflower oil (4 tbsp) in a pan, add the grated potato mixture and press flat with a spatula. Now fry vigorously until you can see a strong brown color around the edges. Turn the hash brown with the help of 2 large plates and finish frying the second side.
Serve:
- Serve the boiled eggs with stir-fried vegetables, mushrooms and hash browns, garnished with a basil leaf.
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