Got some potatoes left over from last night?
In many cuisines, potatoes have long been a beloved breakfast staple, just think hash or Spanish tortilla.
In Berlin, the capital of potatoland, leftover potatoes are traditionally turned into a hearty farmer's breakfast that's easy to prepare. Here's how:
What you need (servesfour):
- 800 g leftover boiled potatoes
- 2 onions
- 200 g bacon (can be replaced with tofu or simply left out)
- 4 eggs
- 0.5 tsp caraway seeds
- salt and pepper
- 2 stalks of fresh marjoram
- 2 stalks of parsley
- 4 gherkins
What to do:
1. Peel and finely dice the onions. Finely dice the bacon too.
2. Peel the potatoes if you haven't already. Then cut into slices about 0.5 centimetres thick.
3. Fry the potato slices with oil in a pan over a medium heat. Add the bacon and onions and fry until golden brown.
4. Whisk the eggs with the caraway seeds, salt and pepper and pour over the potatoes. Leave to set, stirring occasionally.
5. Wash the marjoram and parsley, shake dry and chop finely. Sprinkle both over the potatoes. Serve with gherkins.
