Creamy farmer's breakfast

Name: Creamy farmer's breakfast
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 750 g Potatoes; 1 Onion; 4 TABLESPOONS Oil; 1 (125 g) slab of smoked ham; 3 Gherkins (approx. 50 g each); 1/2 bunch Parsley; 7-10 Tbsp Spice Iodine Salt; 7-10 Tbsp freshly ground white pepper; 100 g Whipped cream; 3 Eggs (size M); 7-10 Tbsp flat leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

750 g Potatoes
1 Onion
4 TABLESPOONS Oil
1 (125 g) slab of smoked ham
3 Gherkins (approx. 50 g each)
1/2 bunch Parsley
7-10 Tbsp Spice Iodine Salt
7-10 Tbsp freshly ground white pepper
100 g Whipped cream
3 Eggs (size M)
7-10 Tbsp flat leaf parsley

Directions

1
Peel, wash and slice the potatoes. Peel and chop the onion. Heat 3 tablespoons of oil in a large pan, fry the potatoes for about 15 minutes, turning them over. Add the onions 5 minutes before the end of the frying time. In the meantime, roughly dice the ham and gherkins.
2
Wash parsley, dab dry and chop. Season potatoes with salt and pepper. Deglaze with cream, bring to the boil, cover and simmer at low heat for another 4 minutes. Season again with salt and pepper. In the meantime heat the remaining oil in a pan. Beat the eggs, carefully slide them into the pan and fry them at medium heat for about 3 minutes. Season with salt and pepper. Serve the potatoes sprinkled with ham, cucumber and parsley. Arrange eggs on the potatoes as desired or add them separately.
3
In the meantime heat the remaining oil in a pan. Beat the eggs, carefully slide them into the pan and fry them at medium heat for about 3 minutes. Season with salt and pepper. Serve the potatoes sprinkled with ham, cucumber and parsley. Arrange eggs on the potatoes as desired or add them separately. Garnish with parsley leaves as desired