Imperial Nonsense

Summary

Put all ingredients except the fat in a coated pan. Turn the heat to the highest level and stick the mixture together. When it starts to get firm and mushy and it starts to sizzle, add the clarified butter. Fry bite-sized pieces of crumbs while stirring and mashing large lumps. Turn off the stove when you want it to be browned and serve the imperial mischief. If necessary with powdered sugar, cinnamon sugar or compote.
The whole thing is fluffier than you think! Tastes different from Kaierschmarrn, but very tasty and made with little time.

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