Potato pan

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, clean, wash and chop the spring onions. Boil egg in boiling water for 10 minutes until hard. Cut bacon into strips. Wash chives, dab dry and cut into small rolls.

2. 2

   Wash chervil, dill and parsley, dab dry and chop finely. Quench the egg cold and remove the shell. Dice the egg finely. Cold quench the potatoes and peel the skin. Leave the bacon in a pan and take it out. Heat oil in a pan, add potatoes and fry for about 7 minutes while turning. Add spring onions after about 5 minutes frying time and cook. Season potatoes with salt. Mix sour cream and yoghurt and season with salt and pepper. Add egg and herbs, except for a few chive rolls, to the yoghurt sour cream.

3. 3

   Heat oil in a pan, add potatoes and fry for about 7 minutes while turning. Add spring onions after about 5 minutes frying time and cook. Season potatoes with salt. Mix sour cream and yoghurt and season with salt and pepper. Add egg and herbs, except for a few chive rolls, to the yoghurt sour cream. Serve the potatoes sprinkled with coloured pepper in the pan. Sprinkle the remaining chive rolls over the herb sour cream and serve separately

4. 4

   Ladle trivet: Schwietzke

Nutrition Facts

KCAL
530 kcal

CARBS
38 g

FATS
34 g

PROTEINS
12 g