Pytt y Pann
easy
60 mins
60 mins
Ingredients
- 2 Onions
- 300 g Carrots
- 1 kg Potatoes
- 2–3 Branches of rosemary
- 2 fine veal sausage (à approx. 100 g)
- 125 g streaky smoked bacon
- 75 g Beef salami
- 300 g Roast beef Cold cuts (in pieces)
- 2 TABLESPOONS Oil
- 7-10 Tbsp coarse salt
- 7-10 Tbsp Pepper
- 1/2 bunch Chives and dill
- 6 Stem(s) Parsley
- 2 TABLESPOONS Cider Vinegar
- 1 TEASPOON medium hot mustard
- 3 TABLESPOONS Olive oil
- 4 Egg yolk (size M)
Directions
- 1
Peel and chop the onions. Peel and wash the carrots, cut them into halves lengthwise and dice them. Peel, wash and finely dice the potatoes. Wash the rosemary, shake dry and pluck the needles from the twigs
- 2
Scald the sausage with boiling water, let it stand for 2-3 minutes. Finely dice the bacon. Cut salami into cubes. Cut roast beef into cubes. Peel the skin off the sausage. Cut sausage into cubes
- 3
Drain bacon in a large roasting pan, add oil, heat. Add salami, sausage and roast beef, fry briefly. Add onions, carrots, potatoes and rosemary. Season with salt and pepper. Fry everything over a low to medium heat for 20-30 minutes with the lid on. Stir carefully several times.
- 4
In the meantime, wash the chives for the dressing, shake dry and cut into fine rolls. Wash the dill, shake dry and chop coarsely. Wash parsley, shake dry and pluck the leaves from the stalks. Mix vinegar and mustard, fold in olive oil. Add herbs and mix in
- 5
Pour the dressing into the roaster and mix well. Arrange Pytt y panna on plates. Place the egg yolks in half an egg shell if necessary. Dill gherkins taste good with it
Nutrition Facts
850 kcal
35 g
61 g
38 g
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