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Fried bouillon potato cakes with meat sausage cakes à la Didi

updated

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Ingredients for 2 servings:

  • 300 g potatoes (bouillon potato patties) from the previous day
  • 200 g meat sausage from the ring
  • 1 m.-sized onion(s)
  • 2 tbsp sunflower oil
  • 10 g butter
  • some sea salt and pepper, from the mill
  • ½ tsp sweet paprika powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Recycling leftovers

Halve, peel, and dice the onion. Remove the skin from the sausage and cut the sausage into approximately 1 cm thick slices. Heat a pan with 1 tablespoon of sunflower oil and butter. Add the potato cakes and season with pepper, salt, and paprika. When the potatoes are browned on one side, add the diced onion and fry. Heat a tablespoon of oil in another pan and fry the sausage cakes until crispy. Arrange the sausage cakes with the bouillon potato cakes and serve.

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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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