Pan‑fried Potatoes with Salad
Pan‑fried potatoes with salad is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g boiled potatoes
- 250 g fine salami (in pieces)
- 1 onion
- 2 tbsp clarified butter
- Salt
- Pepper (freshly ground)
- 4 eggs
- 1 Tbsp parsley
- paprika peppers (one red, one yellow, one green)
- 3 tomatoes
- 1 red peppercorn
- 250 g fine salami (in pieces)
- 1 Shallot
- 2 tbsp white wine vinegar
- 4 tbsp salad oil
- Salt
- Pepper (freshly ground)
- 2 tbsp chives rings
Instructions
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1.
Peel and chop the onion; cut the salami into sticks.
-
2.
Slice the potatoes and fry them slowly in hot clarified butter in a large pan with the onions and salami sticks, turning occasionally until crisp, seasoning with salt and pepper.
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3.
Just before the potatoes are finished, crack each egg over the top and let it set slightly.
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4.
Serve sprinkled with parsley directly from the pan.
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5.
Wash the paprika, halve, seed, remove white membranes, and cut into coarse cubes.
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6.
Wash the tomatoes and quarter them; slice the shallot and peppercorn into thin rings, removing seeds from the peppercorn.
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7.
Cut the salami into sticks again.
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8.
Whisk vinegar, salt, pepper, and oil; mix with the prepared salad ingredients and top with chives rings before serving.
