Ingredients
- Potatoes (4 large)
- Onion (1)
- Chives (for garnish)
- Eggs (3)
- Bacon bits (200g)
- Butter (a knob)
- Pepper
- Salt
- Mayonnaise
Preparation
- This dish is best with leftover cooked potatoes, so preferably cook a few potatoes just before and let them sit in the refrigerator overnight.
- Finely chop the onion and chives.
- Take the potatoes out of the refrigerator and cut them into 1 to 2 cm cubes. Make sure they are all roughly the same size.
- Crack the eggs into a large bowl and beat them.
Ready-Steady-Cook
- Heat a pan, add the bacon bits, and fry until golden brown.
- Meanwhile, place a second pan with a knob of butter on the heat. Brown the potatoes in it until golden brown.
- While the potatoes are cooking, add the onion to the pan with the bacon bits and fry until translucent. Then add the golden-brown potatoes to the bacon and mix everything.
- Wipe the pan in which you cooked the potatoes clean and add another knob of butter if necessary. Pour the eggs into the pan and make scrambled eggs. Add the eggs to the pan with the potatoes and bacon, followed by the chives, and mix everything well. Season with pepper and salt.
- Serve the casserole on a plate and mix in a generous amount of mayonnaise with Eggs Bister.