Fricassée de Restes
Leftover roast meat and boiled potatoes fried down with onion into a crusted skillet supper.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Cast-iron frying pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 38 g
- protein
- 24 g
- calories
- 420
Instructions
- 1
Melt the lard in a heavy pan and fry the onion until golden.
- 2
Add the potatoes and press them down; let them crust for 5 minutes before stirring.
- 3
Add the meat and continue frying until everything is browned in patches.
- 4
Splash in the stock and let it bubble away, scraping the pan.
- 5
Season well with pepper and a little salt.
- 6
Fry the eggs separately and slide one on each serving.
Chef's tips
Cold cooked potatoes crust properly; freshly boiled ones turn to mash.
Ingredient substitutions
- cooked pork or beef → leftover chicken or ham
Storage
Eat fresh; it does not reheat well.
Common mistakes to avoid
- •Stirring constantly so nothing browns
Serving suggestions
Cooked Fricassée de Restes?
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