- This topic has 1 reply, 1 voice, and was last updated June 6, 2009 at 7:21 pm by .
- June 6, 2009 at 7:21 pm #273945mos
Fried Potato and Scrambled Egg Supper:bounce:
1 lb mashed potatoes
1 small pickled beet
1 small onion
Oil for frying
1 large egg per person
A little milk
A teaspoonful of butter per person
a pinch of dried mint
Salt and pepper
Chop the onion. Fry it gently in a saucepan till just starting to go brown. Grate the beet into the potatoes.
Add the herbs and fried onion. Form into rissoles. Fry gently on either side.When they are done set aside in a warm place while you make the scrambled eggs with the eggs, butter and milk – it won’t take long. Begin the scrambled eggs by melting the butter (don’t let it brown). Remove the pan from the heat, allow to cool for a few moments, add 1 tablespoon of milk per person, and 1 large egg per person.
Add a pinch of salt and a little pepper if desired. Mix well and keep stirring on a very low heat. It won’t take long for the egg to start setting.
Keep stirring and when there is no liquid egg visible, remove the pan from the heat and cover it and leave it to finish cooking by itself. Serve, with fresh sliced tomatoes. Serves as many as you need to…just keep adding ingredients;-)
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