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Queeny's spicy spring pan

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 250 g carrot(s)
  • 1 cucumber(s)
  • 1 onion(s)
  • 100 g bacon, diced
  • 200g Gouda
  • Parsley
  • chives
  • 2 tbsp oil
  • salt and pepper

Instructions

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

Boil the potatoes in their skins until tender, then rinse well, peel, and cut into eighths. Peel the carrots, cut into strips or slices, and sauté in a little water for 10 minutes. Peel the cucumber, halve lengthwise, remove the seeds, and cut into strips. Dice the onion. Fry the potatoes in oil until browned. Add the bacon, onion, carrots, and cucumber, fry thoroughly, and season with salt and pepper. Add the grated or sliced ​​Gouda cheese and cook covered until the cheese has melted. Sprinkle with herbs before serving. If you omit the ham, this is also a delicious vegetarian recipe.

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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.

Queeny's spicy spring pan

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