David's Farmer's Breakfast

Ingredients for 1 servings:

• 250 g potatoes, waxy, cooked, peeled, diced
• 50 g ham, raw, finely diced
• 2 eggs
• smoked salt
• Salt
• Pepper, white, ground
• ¼ tsp marjoram, shredded and dried
• ⅛ bunch parsley, flat, finely chopped
• ⅛ bunch chives, finely chopped
• ¼ vegetable onion(s), finely chopped
• 25 g clarified butter for the potatoes
• 15 g clarified butter for the onions
• 1 gherkin(s)
• 1 tomato(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried potatoes with egg

Heat 15g of clarified butter in a small pan (18cm diameter) and sauté the onions. Then add the ham and sauté everything for a while longer. The onions must not become browned. Then remove the pan from the heat and set aside. Now heat the 25g of clarified butter in a large pan (28cm diameter) and fry the diced potatoes in it, turning them occasionally so that all sides are browned, if possible. In the meantime, beat the eggs well with smoked salt, salt, pepper, marjoram, parsley, and chives. Stir in the onions and ham. Once the potatoes are roasted, remove the pan from the heat. Pour the egg mixture over the pan and stir everything in carefully. Immediately place a tightly fitting lid on the pan and let everything rest for 4 to 5 minutes. During this time, the egg will have absorbed enough heat from the potatoes and will have set without becoming dry. Meanwhile, thinly slice the gherkin. Remove the stem from the tomato and then cut it into thin slices. Serve with the tomato. The perfect farmer’s breakfast – cooked yet moist. Delicious, inexpensive, and a great way to use up leftovers.