Ham with buttermilk mashed potatoes

Name: Ham with buttermilk mashed potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 thick slices of raw ham (approx. 1/2 cm thick; à approx. 100 g); 1/2 l Milk, grated. Nutmeg; 1 kg Potatoes (mainly firm when cooked); 7-10 Tbsp salt, white pepper; 1 collar Parsley; 2 Eggs; 4-5 Tbsp Flour; 3-4 Tbsp Oil; 2 TABLESPOONS Butter; 200 ml Buttermilk

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 thick slices of raw ham (approx. 1/2 cm thick; à approx. 100 g)
1/2 l Milk, grated. Nutmeg
1 kg Potatoes (mainly firm when cooked)
7-10 Tbsp salt, white pepper
1 collar Parsley
2 Eggs
4-5 Tbsp Flour
3-4 Tbsp Oil
2 TABLESPOONS Butter
200 ml Buttermilk

Directions

1
Tap the ham slices a little flatter. Season milk with nutmeg. Soak the slices of ham for about 4 hours
2
Peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Wash parsley and chop finely, except for a little bit
3
Whisk eggs and pepper. Drain ham well. First turn in the flour, then in the egg. Heat oil in a coated pan. Fry the ham on each side for 3-5 minutes until golden brown
4
Drain the potatoes. Add 2 tablespoons butter and buttermilk. Mash everything to a fine puree. Season to taste with salt and a little nutmeg. Serve with the ham, sprinkle with parsley and garnish. Serve with peas and carrots with melted butter