Fried egg pan with fried potatoes, zucchini and peppers

Name: Fried egg pan with fried potatoes, zucchini and peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 red pepper; 1 Courgette; 1/2 bunch Parsley; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Pepper; 4 Eggs (size M)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 red pepper
1 Courgette
1/2 bunch Parsley
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Pepper
4 Eggs (size M)

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash peppers and zucchini. Cut zucchini into slices and peppers into strips. Wash parsley, shake dry, pluck leaves from the stalks and chop.
2
Drain the potatoes, rinse with cold water, peel and slice. Heat clarified butter in a large pan and fry the potatoes for about 15 minutes while turning them until crispy. Season with salt and nutmeg.
3
Remove the potatoes. Steam vegetables in the frying fat for about 5 minutes, season with salt and pepper. Add potatoes and parsley, mix and heat up again briefly. Beat the eggs into the pan.
4
Allow eggs to set for about 4 minutes at reduced heat. Season with salt. Tomato salsa tastes good with it.