lumberjack pan

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 100 g bacon cubes
• 4 sausages, coarse
• 250 g mushrooms, brown
• 1 bunch of spring onions
• Parsley
• salt and pepper
• Clarified butter
• 4 eggs

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cover the potatoes with their skins on and cook for about 20 minutes. Then drain, rinse, peel, and let cool slightly. Slice the sausages. Trim and quarter the mushrooms, trim the spring onions, and slice them into rings. Brown the bacon and sausage in a large pan with a little clarified butter, then remove. Brown the mushrooms all over in the frying fat. Season with salt and pepper. Add the spring onions and cook for 3-4 minutes. Remove everything. Slice the potatoes and fry in clarified butter until golden brown. Add the bacon, sausage, and mushroom mixture back in. Season generously with salt and pepper. Fry the fried eggs in a second pan. Sprinkle the lumberjack pan with parsley and serve with the fried eggs.