Sauces – Potatoes

Ingredients for 4 servings:

• 100 g butter or margarine
• 1 ½ kg potatoes (boiled potatoes) or jacket potatoes, boiled
• 300 g meat sausage or cooked chicken breast, diced
• 1 vegetable onion(s), diced
• 6 eggs, hard-boiled, diced
• 1 cube of stock (fat stock)
• 100 g flour
• salt and pepper
• n. B. water
• nutmeg
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also great for leftover potatoes from the day before

First, prepare the diced and cooked potatoes, onions, sausage, and eggs in bowls. Melt the butter in a saucepan. Add the diced onion. Gently whisk in the flour and fry briefly until golden brown. Add water as needed (depending on how thin you want the sauce—be careful, there’s a risk of lumps). Add the stock cube and season to taste. Gradually add the sausage and potato cubes with a wooden spoon. Once everything is seasoned to taste and the sauce has the right consistency, fold in the diced eggs and stir slowly. Sprinkle with parsley and serve hot.