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Fried potatoes with Mettwurst and marrow dumplings

updated

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Ingredients for 2 servings:

  • 8 potatoes
  • 3 Mettwurst sausages
  • 1 pack of marrow dumplings (refrigerated section)
  • ½ ball of mozzarella
  • 2 eggs
  • 1 pinch(s) smoked salt
  • 1 spring onion(s)
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply

Peel the potatoes, quarter them, and boil them in salted water. 5 minutes before the end of the cooking time, add the marrow dumplings to the water. Drain the water. If the potato pieces are too large, halve them again. Finely chop the sausages and spring onions. Heat a pan with oil over high heat. Add the sausages and cook. When they are nicely browned and have rendered their fat, add the potatoes, marrow dumplings, and spring onions. Fry to taste. When the ingredients are the desired degree of browning, pour over the mozzarella and let it melt. Add the eggs and mix. Finally, season with smoked 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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