Endive Potato Mash with Fried Egg
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), mainly waxy
- 0.5 ½ head endive lettuce, possibly less if the head is very large
- 50 g ham, smoked, cut into small pieces
- 1 medium onion (s)
- 150 ml milk
- some butter
- White wine vinegar
- Sunflower oil
- salt
- Pepper, black, freshly ground
- Nutmeg, freshly ground
- Egg (s), 1 - 2 pieces per person
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and cook in salted water. Then let it evaporate well.
- Fry the ham pieces in a little sunflower oil, add the diced onion and cook for a few minutes. Heat the milk and butter together. Cut the endive salad into fine strips, wash and drain well.
- Mix together a strong dressing from vinegar, oil, salt and pepper, add to the endive salad together with the ham and onion mix and mix well.
- Roughly mash the potatoes and mix with the hot milk-butter mix and freshly grated nutmeg. Add to the endive salad and mix well.
- In the meantime, heat some sunflower oil in a pan and fry the fried eggs.
- Arrange the eggs on the mashed endive and potatoes.
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