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🍽️ Hearty Potato and Ham Skillet with Beans, Egg, and Pumpernickel

729 kcal · 30 min · 4 servings

Hearty Potato and Ham Skillet with Beans, Egg, and Pumpernickel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a non-stick skillet without adding any fat.
  2. 2. Roughly crumble the pumpernickel bread with your hands.
  3. 3. Toast the bread pieces in the hot pan for about 3 minutes.
  4. 4. Remove the pumpernickel from the pan and place it on a plate.
  5. 5. Set the pumpernickel aside and clean the pan thoroughly.
  6. 6. Wash the potatoes thoroughly under running water.
  7. 7. Peel the potatoes completely.
  8. 8. Slice the potatoes into thin, even rounds.
  9. 9. Fill a pot with water and add some salt.
  10. 10. Bring the salted water in the pot to a boil.
  11. 11. Add the potato slices to the boiling water.
  12. 12. Cook the potatoes over medium heat for about 10 minutes.
  13. 13. Fill a second pot with about 2 liters of water and add salt.
  14. 14. Bring the water in the second pot to a boil.
  15. 15. Rinse the beans under running water.
  16. 16. Cut the beans diagonally into strips about 0.5 centimeters wide.
  17. 17. Add the cut beans to the boiling salted water.
  18. 18. Cook the beans in the water for about 5 minutes.
  19. 19. Cut the ham into narrow strips.
  20. 20. Rinse the artichoke hearts under cold water in a colander.
  21. 21. Halve the cleaned artichokes.
  22. 22. Drain the cooked beans.
  23. 23. Drain the cooked potatoes.
  24. 24. Add 2 tablespoons of oil to the clean skillet.
  25. 25. Heat the oil in the skillet over high heat.
  26. 26. Add the beans, potatoes, ham, and artichokes to the hot skillet.
  27. 27. Fry the ingredients for about 6 minutes.
  28. 28. Stir the mixture occasionally while frying.
  29. 29. Fill a small pot with about 1 liter of water.
  30. 30. Bring the water in the pot to a boil.
  31. 31. Carefully place the eggs into the boiling water.
  32. 32. Boil the eggs for 4 to 8 minutes, depending on your preferred firmness.
  33. 33. Remove the cooked eggs from the water and immediately shock them in cold water.
  34. 34. Peel the cooled eggs.
  35. 35. Halve the peeled eggs.
  36. 36. Season the skillet mixture to taste with salt and pepper.
  37. 37. Portion the hot mixture onto individual plates.
  38. 38. Place two egg halves on each portion.
  39. 39. Sprinkle the toasted pumpernickel over the dishes.
  40. 40. Serve the dish immediately and enjoy your meal!

Nutrition per serving