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Ingredients (2 servings)
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500 g Kartoffeln
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100 g TANN Bauernschinken
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100 g Schärdinger Bergbaron
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1 Stk. Zwiebel
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Öl, Salz, Pfeffer, Kümmel
Preparation
- Peel the potatoes, cut them into bite-sized pieces, and fry them in a pan with oil for about 15 to 20 minutes until golden brown.
- Peel and finely dice the onion. Cut the farmer's ham into small pieces.
- Add the onion and ham to the potatoes in the pan and fry for another 5 minutes. Season with salt, pepper, and a pinch of caraway.
- Coarsely grate the Bergbaron cheese, sprinkle it over the hash, and let it melt for 2 to 3 minutes with the lid closed.
- Serve the baked potato hash hot directly from the pan.
