Cook’s notes
In cultures where ham figures prominently on the holiday menu, it is often the case that there’s enough leftover ham to make several different dishes over the first few days of the New Year. I know — been there, done that.
Instead of slapping ham between slices of bread day in and day out until the leftovers are no more, try instead to combine chopped ham with egg and potato. Both egg and potato will soak up the rich saltiness of the ham to give the dish a wonderful flavor.
A la bauernfrühstück (German farmer’s breakfast)
Ingredients
- 1 large potato
- salt
- 300 grams ham (10.5 oz)
- 4 eggs
- 2 tablespoons butter
- 1 onion peeled and thinly sliced
- 1 bell pepper deseeded and roughly chopped
- 8 stalks scallions (white and green portions) cut into one-inch lengths
Instructions
- Scrub and rinse the potato under the tap.
- Cook the potato in boiling water with a teaspoon of salt for ten minutes.
- Poke a knife at the center and if you feel just the slightest resistance, scoop out the potato and dump into a bowl of cold water.
- When the potato is cool enough to handle (it shouldn’t take more than a few minutes), peel and cut into one-inch cubes.
- Cut the ham into one-inch cubes.
- Beat the eggs with a teaspoon of salt and two pinches of pepper.
- Heat the butter in a frying pan.
- Sweat the onion until translucent.
- Add the potatoes.
- Over medium heat, stirring often, cook the potatoes and onion slices for about four minutes.
- Stir in the ham and cook for two minutes.
- Add the bell pepper and scallions, and stir.
- Pour in the beaten eggs, allow to set partially for about ten seconds then stir to break up lumps.
- Continue cooking just until the eggs are done.
- Serve your bauernfrühstück with bread.
Potato and tomato salad with goat cheese
