← All recipes

🍽️ Herb Mashed Potatoes with Fried Eggs and Spring Vegetables

339 kcal · 30 min · 4 servings

Herb Mashed Potatoes with Fried Eggs and Spring Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into small cubes.
  3. 3. Place the potato cubes in a pot with salted water.
  4. 4. Boil the potatoes for about 20 to 25 minutes until they are soft.
  5. 5. Peel the carrots and trim off the ends.
  6. 6. Cut the carrots into quarters lengthwise.
  7. 7. Peel the kohlrabi.
  8. 8. Cut the kohlrabi into sticks.
  9. 9. Bring about 2 liters of salted water to a boil in a second pot.
  10. 10. Add the carrots and kohlrabi to the boiling water.
  11. 11. Blanch (cook briefly in boiling water) the vegetables for 1 to 2 minutes.
  12. 12. Drain the vegetables in a sieve.
  13. 13. Let the vegetables drip dry in the sieve.
  14. 14. Wash the parsley.
  15. 15. Shake the parsley dry.
  16. 16. Pluck the parsley leaves from the stems.
  17. 17. Finely chop the parsley leaves.
  18. 18. Wash the chives.
  19. 19. Shake the chives dry.
  20. 20. Slice the chives into fine rings.
  21. 21. Drain the potatoes using the pot lid.
  22. 22. Let the potatoes steam dry in the pot.
  23. 23. Add 50 grams of butter and some milk to the potatoes.
  24. 24. Mash the potatoes into a puree using a potato masher.
  25. 25. Season the puree with salt and pepper.
  26. 26. Fold the chopped herbs into the puree.
  27. 27. Melt 3 tablespoons of butter in a pan over medium heat.
  28. 28. Crack the eggs into the hot pan.
  29. 29. Fry the eggs for about 4 to 5 minutes.
  30. 30. Remove the fried eggs from the pan.
  31. 31. Toss the vegetables in the remaining cooking fat in the pan.
  32. 32. Fry the vegetables for 2 to 3 minutes.
  33. 33. Plate the vegetables.
  34. 34. Add the puree to the plates.
  35. 35. Place the fried eggs on the plates.
  36. 36. Serve the dish.

Nutrition per serving