Rhenish Flön potatoes with fried egg and lamb's lettuce

Ingredients for 2 servings:

• 1 ring/e black pudding (Flöns), simple
• ½ onion(s)
• 4 large jacket potatoes
• 2 handfuls of lamb’s lettuce, well washed
• 1 egg(s), hard-boiled
• some lard
• some bacon, diced
• Salt and pepper, freshly ground
• 1 tsp, heaped marjoram, shredded
• 2 eggs
• olive oil
• Balsamic vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious fried potatoes with special Düsseldorf spelling

Cut the black pudding into finger-thick slices and then quarter them. Peel and dice the onion. Peel the potatoes and cut them into pieces the same size as the black pudding. Clean and wash the lamb’s lettuce and drain well. Peel and chop the hard-boiled egg. Add the lard to the heated pan. Then add the bacon cubes, potatoes, and diced onion. Once the fried potatoes are golden brown, add the black pudding cubes. Season everything with salt, pepper, and marjoram and mix well. Meanwhile, fry the two eggs in a separate pan until fried. Arrange the potato and black pudding mixture on two oval plates and place a fried egg on each. Make a vinaigrette with vinegar and oil, season with salt and pepper. Toss the lamb’s lettuce in it and sprinkle with the chopped egg.