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Potato Pan with Ham, Dill and Egg

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Potato Pan with Ham, Dill and Egg

The perfect potato pan with ham, dill and egg recipe with a picture and simple step-by-step instructions.

  • 2 size Potatoes mainly waxy
  • Chicken broth
  • 1 tsp Harissa spice
  • 50 g Ham cubes raw lean
  • 2 Eggs
  • 1 tbsp Fresh dill
  • Pepper from the grinder
  1. Pull the potatoes crosswise over the grater or cut into slices.
  2. Cover with broth, sprinkle with harissa and let it boil, with the lid this is faster.
  3. I put everything in the pan right away, otherwise move the potato slices and sprinkle with ham and sliced ​​dill.
  4. Whisk the eggs and add them, a little remaining broth won’t do any harm.
  5. Heat up the pan again and wait for the eggs to set. With a coated pan, this works without the addition of fat, nothing sticks!
  6. Season with a little pepper.
Dinner
European
potato pan with ham, dill and egg

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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