Scrambled Eggs with Potatoes and Hotdog

Scrambled Eggs with Potatoes and Hotdog

4 eggs

2 black pepper hotdog
2 medium-sized potatoes
1/2 tsp dried rosemary
1/2 tsp dried thyme
a dash of salt
chopped parsley-garnish

Crack some eggs into a bowl. Whisk them and set aside.

Boil potatoes until they are partially cooked. Drain the water, let them cool down, remove the skin and cut into cubes. 

Slice hotdog into 1" thick and set aside.

Heat oil in a frying pan. Saute the hotdog slices until they are brown. Set them aside. Then saute the potatoes until they are golden brown. Add the hotdog slices and pour the eggs into the pan and let it sit for a few seconds. Then stir the eggs together with the pototoes and hotdog slices until they are well mixed. Sprinkle some dried rosemary, dried thyme and a dash of salt. Continue cooking until the eggs are as soft or as firm as you like them.

Transfer the eggs, hotdog and potatoes to a plate. Rough chop some parsley and sprinkle on top.