Puddle in a pan is a perfect fridge-emptying dish! Throw in your leftover meat and vegetables and add a fried egg on top - yum!
Extra good with eggs
This classic can be as plain or as festive as you like, the only limit is your imagination. What all puddle in a pan have in common is that they are served with a fried egg. The egg white forms a contrast and the yolk a kind of sauce, but it can be served without if you don't have eggs in the house.
📋 You will need:
Leftover meat, for example: burger, sausage, patty, meat pie, meatloaf, bacon, cold cuts, pork, beef, chicken meat. Any kind of meat works!
Potatoes
Onions
Root vegetables (e.g. carrot, parsnip and/or celeriac) or other vegetables that can withstand heat treatment.
Salt and pepper
Neutral oil
Flavoring - e.g. garlic, thyme, parsley, rosemary, basil, paprika powder, barbecue seasoning, cayenne pepper, chili.
Eggs (one per portion) and bread if desired.
🫘 Vegetarian?
If you have lentils, beans or chickpeas, you can add these instead of meat for a vegetarian hash - or in addition to meat.
👨🍳 Here's how you do it:
Cut the potato into cubes, boil the potatoes until tender in water and pour off the water. If you have leftover boiled potatoes in the fridge, it's great to put them in the pan!
Cut the vegetables and meat into cubes/pieces.
Put some oil in a frying pan with high edges.
Heat the oil and add the potatoes, vegetables and meat.
Fry gently (medium heat) until everything is golden and cooked through.
Fry the eggs the way you like them best.
Season to taste with salt and pepper and other flavorings as desired. Serve with fried eggs and a few slices of bread. Ketchup is not wrong. Dig in!
🍳 Serve puddle in a pan for breakfast or lunch in a fun way:
Place the fried puddle in a baking dish and make a few indentations for the eggs. Then place the eggs in the indentations and bake at 210 degrees in the oven for about 8 minutes or until the eggs have set.
Sprinkle with some fresh herbs and serve with bread!
Read more: Good for you: Eggs!
Find more recipes in the blog
Harald Nesse
Food and drink manager
Harald is a chef with experience from hotels, restaurants, canteens, cafes and catering. He has gone through the ranks from apprentice to general manager and owner. In SSN, he is a Food and drink manager.
For Harald, food is joy, culture and welfare. Good food means well-being alone or with others.
Harald loves vegetables and is passionate about: good ingredients with as short a journey as possible, sustainable choices, good kitchen finances, people and new ways of doing things!
