Potato Spread with Crispy Ham Cubes

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	55 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Boil the potatoes as jacket potatoes and let cool down a little.
Fry the ham cubes in the butter for about 10 minutes until crispy and set aside.
Peel and finely dice the onion, peel the garlic and cut or press into very fine pieces. Rinse and finely chop the parsley, put a few leaves aside to decorate.
Peel the slightly cooled potatoes and use a potato masher to form a coarse pulp. Thoroughly work the sour cream, onions, garlic, parsley and marjoram into the potato mixture. Set aside about 2 tablespoons of the ham to decorate. Mix the rest of the ham with the butter in the potato cream and season with salt and pepper.
Wash the radishes and cut into thin slices.
Spread the potato cream on fresh bread, cover with plenty of radish slices and a leaf of parsley. Sprinkle with some crispy ham cubes.
When filled in jars, the spread can be kept in the refrigerator for up to 7 days.

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