John Myers
Matjessalat with Fried Potatoes and Fried Egg
The perfect matjessalat with fried potatoes and fried egg recipe with a picture and simple step-by-step instructions.
- 1 pack Herring fillets
- 3 Shallots
- 0,5 Glass Gherkins
- 2 Tomatoes
- 1 Spring onion
- 1 Clove of garlic
- 2 hard boiled Eggs
- 3 tbsp Vinegar
- 2 tbsp Oil
- 350 g Potatoes, diced
- 350 g Sugar / sweetener
- 350 g Pepper
- 350 g Salt
- 350 g Sweet paprika
- 350 g Chopped dill
- 4 Eggs
- Take the matjes fillets out of the package and try them, if they are too salty, rinse briefly under cold water. Then cut the fillets into small pieces.
- Cut the spring onion, pickles, shallots, eggs and garlic clove into small pieces. Mix everything together in a bowl. Make a brew from the vinegar, the oil and the spices / herbs and the sugar (sweetener) and pour over the ingredients. Cover and leave to stand in the refrigerator for at least half a day.
- For the fried potatoes: Peel the potatoes, cut them into cubes, then water them. Heat the pan with a little oil or butter. Take the potatoes out of the water and place on a tea towel to dry off. Then put the potato cubes in the hot pan and fry until they have turned a golden yellow color, of course don’t forget the salts and pepper.
- Let the pan get hot with a little margarine or butter. Beat eggs in it, add a little salt and pepper. Fry gently at a low temperature. Be careful if you like it that the egg yolk is still slightly runny. Arrange the matjessalat together with the fried potatoes on a plate, carefully place the fried eggs on the fried potato cubes. A summer menu from the North German kitchen is ready. And is very light and digestible. Enjoy your meal! : D
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