Carambola – Fried potatoes with a twist

Ingredients for 6 servings:

• 6 large potatoes, boiled
• 6 sausages of your choice (e.g. Vienna sausages)
• 200 g cooked ham
• 2 small can mushrooms, sliced
• 1 large onion(s)
• 200 g cheese, shredded
• Salt and pepper, pepper, paprika powder
• Paprika powder
• chili oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for brunch, buffet or a quick snack

Dice the potatoes, season with salt, and fry in a little oil in a pan. Remove from the pan and set aside. Slice the sausages (I always use Vienna or Frankfurter sausages, but any sausage will do) and fry in a little oil in a pan. Remove from the pan and set aside. Cut the cooked ham into small cubes and fry in a little oil in a pan. Also remove from the pan and set aside. Drain the mushrooms and fry in a little oil in a pan. Remove from the pan and set aside. Dice the onion, fry in a little oil in a pan, and set aside. If you have several pans at once, it’s best to use several pans to fry the individual ingredients; then everything goes really quickly. Return everything to a large pan, mix, season with salt, pepper, and paprika, and fry again thoroughly. You usually don’t need to add any more oil. Add the cheese (I usually use Gouda), mix in, and let it melt briefly. I then serve it with a green salad. This is also a great recipe if you have leftover potatoes from the day before—I usually have the other ingredients in the house anyway. It’s great for a hot/cold buffet at brunch (served in a food warmer).