Peasant's Breakfast
A dish originating from Germany, although judging by the ingredients, the peasant was most likely Chinese. But all of this is not so important, the main thing is that it is delicious and easy to prepare this breakfast quickly. It is advisable to boil the potatoes in their skins the night before.
Potatoes
1.1 lb (boiled in skins)
Sunflower Oil
5 tbsp
Sesame Oil
1 tbsp
Leeks
5.3 oz
Napa Cabbage
7.1 oz
Cucumbers
2.8 oz (pickled)
Parsley
1 bunch
Eggs
3-4
Soy Sauce
3 tbsp
Salt
to taste
Black Pepper
to taste
Sugar
pinch
To prepare Peasant's Breakfast, peel and dice the potatoes.
Dice the cucumbers as well.
Cut the cabbage into thin strips.
Slice the leeks into half rings.
Heat sunflower and sesame oil in a skillet. Fry the potatoes until golden brown. Add the cabbage and leeks and sauté together for 2-3 minutes.
Then add the cucumbers, mix well.
In a separate bowl, mix eggs, chopped parsley, soy sauce, salt, pepper, and sugar. Whisk slightly. Pour the mixture into the skillet, gently shake it to distribute the mixture evenly. Cover and cook over low heat for 8-10 minutes.
Serve Peasant's Breakfast immediately.
© Наталья Лиханова
(4/5)
