John Myers
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Hearty Potato Pan with Feta and Egg
The perfect hearty potato pan with feta and egg recipe with a picture and simple step-by-step instructions.
- 50 g Back fat
- 600 g Potato freshly peeled
- 1 Pc. Onion
- 2 Pc. Meatballs
- 100 g Crumbled feta
- 3 Pc. Beaten egg
- Salt, pepper, nutmeg, herbs
Note
- The quantities are guide values and have resulted from the leftovers available to me. Would have liked to have added fresh mushrooms, but unfortunately they weren’t at hand.
For preparation
- Finely dice the bacon and leave it in a pan. Cut the potatoes into slices or cubes and fry them in the pan until golden brown, swirling occasionally. (Stove level 8 of 9) Cooking time approx. 30 minutes.
- Dice the peeled onions and meatballs. Add to the potatoes after about half the cooking time. (Now would be time for the mushrooms too)
- Season the eggs to taste and mix in the herbs. When the potatoes are golden brown, pour the feta and egg over them.
- When the egg is set, it can be served. ~ ~ Bon appetit! ~ ~
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