🍽️ Crispy Pan-Fried Potatoes with Corn Salad

Name: Crispy Pan-Fried Potatoes with Corn Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g small, new potatoes (cooked the day before); 1 tbsp ghee; 1 shallot; 100 g smoked ham; 150 g beetroot; salt; pepper; 150 g leaf lettuce (e.g. frisée and corn salad); 4 tbsp rapeseed oil; 2 tbsp wine vinegar

328 kcal · 30 min · 4 servings

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Ingredients

600 g small, new potatoes (cooked the day before)
1 tbsp ghee
1 shallot
100 g smoked ham
150 g beetroot
salt
pepper
150 g leaf lettuce (e.g. frisée and corn salad)
4 tbsp rapeseed oil
2 tbsp wine vinegar

Instructions

1. Halve the potatoes.
2. Heat clarified butter in a non-stick pan over medium heat.
3. Fry the potato halves slowly for about 15 minutes until golden brown.
4. Peel the shallot and slice it into thin rings.
5. Dice the bacon into small cubes.
6. Peel the beetroot and wash it.
7. Grate the beetroot finely using a grater.
8. Pat the grated beetroot dry with a kitchen towel.
9. After 5 minutes of frying, add the beetroot, bacon, and shallots to the potatoes.
10. Season everything with salt and pepper.
11. Continue frying until everything is golden brown.
12. Wash the corn salad.
13. Remove any wilted leaves.
14. Spin the salad dry.
15. Tear the leaves into bite-sized pieces.
16. Whisk the oil with the vinegar.
17. Season the dressing to taste with salt and pepper.
18. Fill the plates with the corn salad and the pan-fried potatoes.
19. Drizzle the dressing over the dish.
20. Serve the food immediately.

Nutrition per serving

kcal: 328
Protein: 11 g · Fett/Fat: 19 g · Carbs: 27 g