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Potatoes with scrambled eggs – filling

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Ingredients for 4 servings:

  • 4 large potatoes (approx. 200 g)
  • 1 onion(s)
  • 6 eggs
  • 200 g ham
  • Pickle(s)
  • 6 tbsp milk, approx.
  • salt and pepper
  • marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes, wrap them in aluminum foil, and bake in the oven for about 1 hour. Peel and finely dice the onions, and also cut the ham into small cubes. Brown both in a pan, add the beaten eggs, and let them set. Remove the potatoes from the foil, cut them open, and press them apart. Season with salt, pepper, and marjoram, if desired. Spread the scrambled eggs on top and serve immediately. Sprinkle with small diced cucumber, if desired. Also delicious with a crisp salad.

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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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