Potato Almonta breads


For the spread:

  • 8,81 oz (250g) potatoes
  • salt
  • 2,64 oz (75g) sour cream
  • 5,29 oz (150g) cream fine herbs. We recommend 1 kegs Almonta Fine Herbs.
  • 1/8 oz (1 TL) mustard
  • ground pepper
  • 1,76 oz (50g) spring onions
  • 1 clove of garlic
  • 3,5 oz (100g) ham
  • 1 tbsp. chives


  • 8 sclices of bread
  • Chives for garnishing


  • Clean potatoes the day before. Cook them in a pot for 20-25 minutes. Pour off water and let it cool off.
  • On the next day peel the potatoes and grate it fine.
  • Scramble potatoes, sour cream, Almonta Fine Herbs, mustard, salt and pepper.
  • Clean and cut the spring onions. Peel the garlic clove and cut them in fine dices.
  • Cut the ham in little cubed. Mix the ham with the spring onions, garlic clove and the Potato-Almonta mixture. Season again.
  • Spread the bread with the potato-Almonta.
  • Decorate with chives.
Preparation time: 20 minutes + 20-25 minutes coking time + period of cooling
Difficulty: easy

Nutrition facts (per serving):

  • calories: 1682 kJ/402 kcal
  • proteins: 15g
  • fat: 15g
  • carbohydrates: 50g