John Myers
Hearty Pea Pan
The perfect hearty pea pan recipe with a picture and simple step-by-step instructions.
- 750 g Waxy potatoes
- 3 Fresh onions
- 600 g Drained green canned peas
- 150 g Breakfast bacon
- 2 tbsp Butter
- 2 tbsp Finely chopped parsley
- Dried marjoram
- Black pepper from the mill
- Wash the potatoes, cut them into slices and wrap them in a clean cloth. Peel and dice the onions. Drain the peas in the sieve.
- Cut the bacon / bacon once in half and fry it in a large pan over medium heat until crispy. Take out the bacon and heat the butter in the bacon fat. Add the potato slices and fry, covered, until the underside is brown. Turn the potatoes.
- Now we add the peas, onions, bacon and the spices. Simmer again until the underside is brown. Maybe some more seasoning.
- I then fried two fried eggs and put them on top. It tastes really good. For 4 people you should perhaps prepare the whole thing in 2 large pans.
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