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Leberkäse – potatoes with egg

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Ingredients for 4 servings:

  • 800 g potatoes, small, mostly waxy
  • 50 g clarified butter
  • 500 g Leberkäse, in thick slices
  • 1 tsp caraway powder
  • 1 pinch of nutmeg
  • 1 tbsp parsley
  • 8 eggs
  • 1 tbsp butter
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the potatoes and boil them in their skins in salted water for about 20 minutes. Drain and let cool. Peel the potatoes and cut them into large cubes. Fry them in a pan until golden brown. Cut the Leberkäse into cubes and add them to the potatoes. Fry for about 4 minutes. Sprinkle the mixture with the spices and sprinkle with chopped parsley. Fry the eggs in butter in a large pan until fried and serve with the Leberkäse potatoes. Serve with a colorful salad and a potato or lemon dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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