Scrambled potatoes with cured ham shoulder

Ingredients for 4 people:

  • 6 eggs
  • 3 medium potatoes
  • 1 scallion
  • 200 gr. cured ham shoulder
  • Parsley
  • Mild Olive oil
  • Salt
  • Parsley



  1. Put the mild olive oil in a large pan. Heat on medium-high .
  2. While the oil is warming, peel the potatoes, and clean and dry them with a cloth (without washing them).
  3. Cut into thin slices of two millimetres or so.
  4. Peel the onion and cut finely.
  5. Mix the potato with the onion and season.
  6. When the oil is smoking, pour in the above mixture.
  7. Lower the heat and fry for ten minutes. Turn occasionally.
  8. When the potato is cooked, pour the contents into a strainer, which is placed over a bowl to collect the oil.
  9. Put the pan on the heat again with a little of the excess oil.
  10. Put in the drained potatoes and eggs. Stir until the desired texture is reached.
  11. Put onto a dish, place the cured ham shoulder on top of the scramble and sprinkle over some chopped parsley.

Serve the scrambled potato with ham shoulder immediately.

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