Fried potatoes with scrambled eggs

Name: Fried potatoes with scrambled eggs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes (e.g. Linda); 1 big onion; 200 g streaky smoked bacon; 2 TABLESPOONS Oil; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp freshly grated nutmeg; 1-2 stem(s) Parsley; 7-10 Tbsp Gherkin and cherry tomato

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes (e.g. Linda)
1 big onion
200 g streaky smoked bacon
2 TABLESPOONS Oil
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp freshly grated nutmeg
1-2 stem(s) Parsley
7-10 Tbsp Gherkin and cherry tomato

Directions

1
Wash the potatoes and boil in water for about 25 minutes. Pour off, rinse with cold water and peel. Let cool off. Peel onion and chop roughly. Cut bacon into strips, potatoes into slices.
2
Heat 1 tablespoon of oil in a large frying pan, leave the bacon in it until crispy. Remove bacon. Fry the potatoes in hot bacon fat while turning them until crispy brown. Add onion and bacon and fry for 2-3 minutes. Whisk eggs, season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a pan. Add the egg mixture, push together repeatedly with a spatula until the egg has set. Wash the parsley, dab dry and cut into fine strips. Season fried potatoes with salt and pepper and sprinkle with parsley.
3
Heat 1 tablespoon of oil in a pan. Add the egg mixture, push together repeatedly with a spatula until the egg has set. Wash the parsley, dab dry and cut into fine strips. Season fried potatoes with salt and pepper and sprinkle with parsley. Serve with scrambled eggs. Garnish with cucumber and tomato
4
Waiting time approx. 1 hour