Solid lumberjack pan

Name: Solid lumberjack pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 100 g streaky smoked bacon; 4 coarse cooked sausages; 250 g small mushrooms; 1 Onion; 1 (approx. 350 g) stalk of leeks; 4-6 Stem(s) flat leaf parsley; 7-10 Tbsp salt, pepper; 2-3 TABLESPOONS clarified butter; 1 TABLESPOON Butter; 4 Eggs

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
100 g streaky smoked bacon
4 coarse cooked sausages
250 g small mushrooms
1 Onion
1 (approx. 350 g) stalk of leeks
4-6 Stem(s) flat leaf parsley
7-10 Tbsp salt, pepper
2-3 TABLESPOONS clarified butter
1 TABLESPOON Butter
4 Eggs

Directions

1
Cover the potatoes with their skins and cook for about 20 minutes. Then drain, quench, peel and let cool down a little.
2
Finely dice the bacon. Cut sausage into slices. Clean the mushrooms and wash them briefly if necessary. Peel onion and chop finely. Clean and wash the leek and cut into fine rings. Wash parsley, shake dry and chop finely.
3
Fry the bacon in a large pan without fat until crispy, remove. Fry the sausage in the bacon fat and take it out. Fry the mushrooms in the frying fat all around. Season with salt and pepper. Add onion and leek and fry for 3-4 minutes.
4
Take everything out.
5
Cut the potatoes into slices. Heat clarified butter in a frying pan. Fry the potatoes in it, possibly in portions, turning them golden brown. Add bacon, sausage and mushroom mixture again and heat up. Season to taste with salt and pepper.
6
Heat butter in a coated pan. Fry the eggs in it to make fried eggs. Season with salt and pepper. Arrange fried potatoes with fried eggs. Sprinkle with parsley. Add sour cream if necessary.