Ferryman's Pan

Ingredients for 3 servings:

• 1 kg potatoes
• 3 large onions
• 8 eggs
• 1 pack of salami or lean ham cubes
• ½ pack of cheese (Chester sliced ​​cheese)
• 2 tbsp chives, dried or fresh
• 50 g herb butter
• some salt and pepper
• Aromat
• garlic powder
• 2 tbsp margarine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fried potatoes with a twist

First, peel, wash, and slice the raw potatoes. Then, heat the margarine in a pan and fry the potato slices over medium heat, stirring occasionally. This will take a while because they are raw potatoes. In the meantime, if you used salami, dice it; if you used ham, don’t. Next, add the onions, which I always chop very coarsely, but it’s a matter of taste; they can be smaller. When the potatoes are almost golden brown and cooked through, add the onions and diced salami/ham. Season everything well with the spices and spread the herb butter on top, piece by piece. Once this has melted, add the chives. Once everything is thoroughly tossed and cooked through (or as golden brown as you like), break the eggs into a bowl and pour them over the fried potatoes, stirring constantly. Once the egg is cooked through, turn off the stove. Now arrange the slices of cheese on top and let them melt briefly with the lid closed (no lid for the pan—it works in the oven, too). I serve it with pickles, and if you like, you can also top it with a fried egg.