John Myers
Ingredients for 4 servings:
- 600 g potato(s), waxy
- 2 tbsp vegetable oil, tasteless
- 1 large onion(s), diced or finely sliced
- 100 g bacon, finely diced
- 300 g Leberkäse
- 1 tbsp caraway seeds
- 1 tbsp marjoram
- salt and pepper
- 2 medium-sized gherkins, diced
- 2 tbsp parsley, finely chopped
- 4 eggs, fried in butter
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Potato pan with Leberkäse or whatever is in the fridge – also vegetarian possible
Peel the potatoes, cut into fairly large slices, and place them in a bowl filled with cold water to draw out the starch. Heat a large frying pan over medium-high heat, then add oil. Drain the potatoes, then carefully slide them into the hot pan while still dripping wet and immediately cover with the lid. After about 10-15 minutes, stir the potatoes for the first time. Sprinkle the diced bacon, sliced onions, and caraway seeds over the potatoes. Do not stir, and immediately replace the lid. Reduce the heat if they’re too brown. Slice the Leberkäse (meatloaf) similarly to potatoes. After about 5 minutes, stir the contents of the pan together, adding the Leberkäse slices, marjoram, and salt. Continue to cook uncovered, turning or shaking occasionally. When the Gröstl is nicely browned, add the parsley, gherkins, and freshly ground black pepper, adding more salt if necessary, and stir to combine. Fry the fried eggs in a separate pan. Divide the Gröstl among warmed plates, top each with a fried egg, or serve it in the pan with all the fried eggs. Serve with leaf, cucumber, or tomato salads. Variations: Instead of Leberkäse, use boiled beef, Regensburger or Dicke (or Lyoner sausage), or more bacon. For a vegetarian version, replace the meat with smoked tofu.
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