Summary

Ingredients

• 250 g potato (s), waxy, cooked, peeled, diced
• 50 g ham, raw, finely diced
• 2 egg (s)
• Smoked salt
• salt
• Pepper, white, ground in a mortar
• 0.25 teaspoon ¼ marjoram, rubbed and dried
• ⅛ Bunch parsley, smooth, finely chopped
• ⅛ Bunch chives, finely chopped
• 0.25 ¼ vegetable onion (s), finely chopped
• 25 g clarified butter for the potatoes
• 15 g clarified butter for the onions
• 1 pickle (s)
• 1 tomato (s)

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Instructions

1. Heat 15 g clarified butter in a small pan (18 cm diameter) and sweat the vegetable onions in it. Then add the ham and sweat everything a little more. Under no circumstances should the onions become dark. Then take the pan off the heat and set it aside.
2. Now heat the 25 g clarified butter in a large pan (28 cm diameter) and roast the potato cubes in it. Turn over in between so that all sides are browned if possible.
3. In the meantime, whisk the eggs well with the smoked salt, salt, pepper, marjoram, parsley and chives. Also stir in the vegetable onions with the ham.
4. When the potatoes are roasted, remove the pan from the heat. Pour the egg mixture over it and carefully stir in everything. Immediately put a tightly fitting lid on the pan and let everything rest for 4 to 5 minutes. In this time the egg has absorbed enough heat from the potatoes and has shrunk without drying out.
5. In the meantime, cut the pickled cucumber into fine slices. Remove the stalk from the tomato and then cut the tomato into thin slices. Serve with it.
6. The perfect farmer`s breakfast - cooked and yet juicy. Delicious, inexpensive and also easy to use leftovers.