Leftover pan with raw potatoes, roast and vegetable leftovers

Ingredients for 4 servings:

• 4 large potatoes, peeled, diced, approx. 1 cm
• 2 onions, diced
• 1 clove(s) garlic, finely sliced ​​or diced
• Salt and pepper, freshly ground
• Herbs of Provence
• 1 pinch of caraway, optional
• 3 tbsp oil
• ½ cup water
• n. B. Vegetables – leftovers, raw, diced, no tomatoes
• 200 g leftover roast, sausage or ham
• 1 tbsp Parmesan, freshly grated, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat a pan, add oil, and when it’s hot, add the potatoes. Pour in the water and let it simmer. In a few minutes, the water will be gone and the potatoes will be half cooked. Add the onions, followed shortly by the garlic, and after 2 to 3 minutes, the vegetables, hardy ones first, and fry everything while stirring. When the first potatoes start to turn brown, add all the other ingredients to the pan and fry without stirring. Turn them over piece by piece with a spatula, ensuring that the pieces remain as large and connected as possible; they will then have a nice, brown crust. Season to taste and serve hot from the pan. My daughter then sprinkles a large spoonful of grated Parmesan or Emmental cheese on top of the plate and briefly microwaves it to create nice strands. It tastes delicious with a fresh salad, and the fridge is empty again afterwards. If there’s any leftovers, it tastes even more delicious with an egg on top for a farmer’s breakfast the next day. One of my child’s favorite foods.