Ingredients
- 600 g new potatoes or any other waxy, firm potato variety (ideally cooked the day before)
- 2 tablespoons ghee (clarified butter)
- 1 small yellow onion, diced
- 100 g pastrami, torn into pieces
- 3 large eggs
- 60 ml milk or cream (1/4 cup)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped dill pickles
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons fresh dill or chives, to garnish
Instructions
- Cook the Potatoes: Place the unpeeled new potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 12–15 minutes, or until the potatoes are knife-tender. Drain and let cool completely. Once cooled, slice the potatoes into rounds.Tip: Boiling the potatoes a day in advance helps them firm up and hold their shape better when frying.
- Fry the Potatoes and Onions: Add the ghee to a large skillet and, once melted, add the sliced potatoes in an even layer. Let them cook undisturbed for 5–6 minutes, until golden and crispy on the bottom.Stir in the diced onions, season with salt and pepper, and continue cooking, stirring occasionally, for another 2–3 minutes. Add the pastrami and cook for 3–4 minutes more, until the onions are soft and the potatoes are crispy on all sides.
- Combine with the Egg Mixture: In a small bowl, whisk together the eggs, milk, Dijon mustard, finely chopped dill pickles (or a small splash of pickle brine), and pepper.Lower the heat to medium-low and slowly pour the egg mixture over the skillet, ensuring it spreads evenly. Cover with a lid and cook for 5–6 minutes, or until the eggs are just set and no longer runny.
- Serve: Sprinkle with fresh dill or chives and serve immediately. Enjoy!
Nutrition
Notes
- Best potatoes: Waxy potatoes like new potatoes are ideal here—they hold their shape as they cook and turn irresistibly golden and crisp on the outside, while staying tender within. If using larger potatoes instead of thin-skinned new potatoes, feel free to peel them after boiling for a better texture.
- Make ahead tip: If you have the time, cook the potatoes in advance and chill them. Cold potatoes firm up beautifully, making them easier to slice and helping them achieve that perfect crispy finish in the skillet.
- Oven option: For an easy, hands-off finish, transfer the skillet to the oven and let the eggs set at 220°C (200°C fan). It’s a gentle, even way to cook the eggs, especially useful if your skillet is full or on the larger side.