This is a print preview of "Rosemary Potato And Egg Salad" recipe.

Rosemary Potato And Egg Salad Recipe
by Navaneetham Krishnan

Rosemary Potato And Egg Salad

simple magic dish with irresistible flavors

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 3 person

Goes Well With: its a side dish

Ingredients

  • 2 medium size potatoes - boiled and cubed
  • 2 soft boiled eggs - lightly crumbled
  • 2 pieces of chicken ham/bacon - sliced thinly
  • 10 garlic - chopped
  • 2 sprigs of rosemary
  • 1 tbsp oil
  • Pepper and salt for taste

Directions

  1. In the heated oil, fry garlic and ham/bacon till light brown in color.
  2. Add potatoes and continue to fry for 2-3 mins.
  3. Put rosemary and season with salt and pepper.
  4. Give a good stir, remove from heat and mix in crumbled eggs.