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Fried potatoes with meatloaf, zucchini and cherry tomatoes

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Ingredients for 2 servings:

  • 600 g potatoes, waxy
  • 450 g Leberkäse
  • 1 onion(s)
  • 250 g zucchini
  • ½ bunch thyme
  • 150 g cherry tomatoes
  • n. B. Clarified butter
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Boil the potatoes with their skins on in salted water for about 15-20 minutes. Peel the onion and dice finely. Wash the zucchini, quarter it, and cut it into 1 cm thick slices. Dice the meatloaf and peel and quarter the potatoes. Fry the potatoes in clarified butter until golden brown, adding the thyme. Set the potatoes aside for now. Sauté the diced onion in a pan. Add the zucchini and meatloaf and fry for about 5 minutes. Add the cherry tomatoes and fry briefly. Finally, fold in the potatoes and season with salt and pepper.

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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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