🍳 Traditional Farmer's Breakfast with Remoulade

Name: Traditional Farmer's Breakfast with Remoulade
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 1 kg; salt pinch; pickles 120 g; onions, yellow 2 pcs.; dill, fresh 20 g; mayonnaise 150 g; yogurt, plain 100 g; pepper, black ground pinch; sugar pinch; sunflower oil 4 tbsp; Black Forest ham 100 g; eggs 6 pcs.; chives, fresh 10 g

505 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 1 kg
salt pinch
pickles 120 g
onions, yellow 2 pcs.
dill, fresh 20 g
mayonnaise 150 g
yogurt, plain 100 g
pepper, black ground pinch
sugar pinch
sunflower oil 4 tbsp
Black Forest ham 100 g
eggs 6 pcs.
chives, fresh 10 g

Instructions

1. Thoroughly wash the potatoes under running water.
2. Place the potatoes in a pot and cover them with salted water.
3. Bring the water to a boil and reduce the heat to medium.
4. Cover the pot and cook the potatoes for about 20 to 25 minutes, depending on size, until tender.
5. Drain the pickles and pat them dry.
6. Chop the pickles into small pieces.
7. Peel the onions.
8. Finely chop half of an onion.
9. Dice the remaining onions into small cubes.
10. Wash the dill and dry it carefully.
11. Finely chop the dill.
12. Add the pickles, the finely chopped onion, and the dill to a bowl.
13. Add mayonnaise and yogurt to the bowl.
14. Mix all the ingredients for the remoulade well together.
15. Season the remoulade with salt, pepper, and sugar to taste.
16. Drain the cooked potatoes and let them cool down briefly.
17. Peel the cooled potatoes.
18. Slice the potatoes into approximately 1 cm thick rounds.
19. Heat 2 tablespoons of oil in a large frying pan.
20. Fry the potato slices in batches until golden brown on both sides.
21. Season the potatoes with salt and pepper while frying.
22. Remove the finished potatoes from the pan and set them aside.
23. Roughly shred the ham with your hands.
24. Fry the ham and the diced onions for 3 to 4 minutes in the hot pan.
25. Add the fried potatoes back into the pan with the ham.
26. Whisk the eggs in a separate bowl until beaten.
27. Pour the beaten eggs over the potato and ham mixture.
28. Gently turn the mixture until the egg sets (becomes firm).
29. Cut the chives into fine rings.
30. Sprinkle the finished breakfast with the chive rings.
31. Serve the farmer's breakfast with the remoulade on the plate.

Nutrition per serving

kcal: 505
Protein: 19 g · Fett/Fat: 36 g · Carbs: 32 g