Fried potatoes with meatloaf and salad

Ingredients for 2 servings:

• ½ kg potatoes
• 2 slices of Leberkäse
• 1 large onion(s)
• 1 small bunch of lamb’s lettuce
• 2 eggs
• some tomatoes, quartered
• 2 tbsp mustard
• 4 tbsp margarine
• 1 pinch(s) of salt and pepper
• some cream

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

simple and delicious

Boil the potatoes and let stand for at least an hour, or better yet, use potatoes from the day before. Preheat the pan, add about 1 tablespoon of margarine, then slice the potatoes and add them to the pan. Slice the onion and mix with the potatoes. Don’t forget to season with salt and pepper, and stir or toss occasionally. In a second pan, melt a little margarine and fry the Leberkäse until golden brown on both sides. When the fried potatoes and Leberkäse are nicely browned, place the Leberkäse on top of the fried potatoes and remove the pan from the heat so they stay warm. Now, in the pan that held the Leberkäse, briefly toss 1 tablespoon of mustard, the quartered tomatoes, and the lamb’s lettuce. Pour in a dash of cream (you can leave it out if you don’t like it). In a third pan, fry the eggs into fried eggs. Arrange the potatoes, Leberkäse, and onions on plates, and serve the salad with the mustard sauce as a dressing. Place the fried eggs on top of the Leberkäse.