John Myers
Potato and Brussels Sprouts Pan
The perfect potato and brussels sprouts pan recipe with a picture and simple step-by-step instructions.
- 200 g Diced potatoes
- 200 g Steamed Brussels sprouts
- 150 g Fresh chicken breast
- 75 g Ham cubes
- 1 Diced onion
- 2 tbsp Rama Cremefine 15%
- 1,5 tbsp Extra virgin olive oil
- Steak seasoning
- Nutmeg
- Salt
- Wash the meat, dry it and then cut it into strips. Heat half a tablespoon of olive oil in a pan and sweat the ham in it first. Then add the meat and fry for 3-4 minutes. Always turn. Season with steak seasoning. (If not at hand, then with salt. Pepper, paprika powder and chili powder). Take the meat out of the pan.
- Heat 1 tablespoons of olive oil in the frying fat. Add the potato cubes, cover and fry for a good 10 minutes until golden brown. Now fry for another 10 minutes without a lid, turning now and then. Fry the onion cubes for the last 2 minutes.
- Fold the Brussels sprouts, ham and chicken breast strips into the potatoes, add the cream and fry for another 3-4 minutes. Finally, season with salt and nutmeg (possibly a little pepper).
- TIP: Cut the Brussels sprouts florets crosswise when cleaning the stalk, then they cook faster and evenly.
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