Leberkäse, fried potatoes and fried egg

Ingredients for 2 servings:

• 400 g potatoes
• 400 g Leberkäse
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 eggs
• 4 gherkins
• 4 stalks of parsley
• some caraway
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the potatoes, cut into cubes and boil in salted water for about 7 to 10 minutes until still slightly al dente. Then drain the potatoes and let them cool slightly. Cut the Leberkäse into cubes and set aside. Wash the parsley, spin dry and chop. In a large pan, first fry the potato cubes in 2 tablespoons of vegetable oil until nicely browned, then remove and keep warm. In the same pan, fry the Leberkäse until nicely browned. Meanwhile, in a second pan, fry the eggs in butter until fried and finally season with salt and pepper. Once the Leberkäse is browned, add the potatoes back to the pan and season both with pepper, salt and caraway seeds, then stir in the parsley. Serve everything on plates and serve with the gherkins.