Potato hash browns

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 onions
• 300 g leftovers (meat or sausage leftovers) or 500 g roast leftovers
• Oil for frying
• salt and pepper
• marjoram
• 4 eggs, optional
• Parsley, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

is ideal for using leftovers

Boil the potatoes in their jacket potatoes and let them cool. Peel and finely dice the onions. Do the same with any leftover roast meat or sausage. Finely dice the potatoes. Heat the oil and sauté the onions until translucent. Add the leftover meat and fry for 3-4 minutes. Season to taste with salt, pepper, and marjoram. In a second pan, heat the oil and fry the diced potatoes for about 10 minutes, turning occasionally, until golden brown. Season to taste with salt and pepper, add the leftover meat/sausage or roast meat and the onions, and heat briefly again. If you like, you can now fry fried eggs and serve them with the side dish, sprinkled with parsley.