Recipe by André Grisell
A nice and easy lunch. Use any leftovers such as ham, beef, sausage or even mushrooms (vegetarian). The accessories are optional but the ones mostly used. Some people prefer a raw egg yolk instead of a fried egg.
Top Review by David J Rust
I tried this, last night, for my bi-weekly gaming group's supper and, well, it turned out extremely well! I decided not to peel the potatoes (I enjoy the thin, brown skins on them) nor did I soak them, first, due to lack of time. But everything else was done, perfectly! The dry mustard went well on the left-over ham I used and the only thing I was missing was grated horseradish. The contrast of the tangy pickled beets and the pickled cukes was perfect with the savoryness of the rest of dish and the eggs added a light, fluffy textual contrast. Really good!
- 1 lb raw potatoes or 1 lb boiled potato
- 1 lb onion, finely chopped
- 1 lb boiled meat or 1 lb roasted meat (leftovers)
- butter (for frying)
- salt, pepper
- 1 tablespoon dry mustard (optional)
- chopped parsley
- 4 eggs
- pickled beet
- grated horseradish
- Worcestershire sauce
- pickled cucumber
Directions See How It's Made
- Cut the peeled potatoes and the meat into 1/4-inch cubes.
- If using raw potatoes, soak in cold water for 30 minutes, then drain.
- Mix the meat cubes with the dry mustard.
- Fry the meat, potatoes and onions separately in a large skillet.
- Fry the eggs in another skillet.
- Mix the meat, potatoes and onions and heat them for a moment in the skillet.
- Add salt and pepper to taste.
- Garnish with the parsley and the eggs.
- Serve with the accessories.