Warm trettschloot with fried egg

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 1 lettuce(s)
• 300 g bacon, lean, diced
• 3 m.-sized onion(s)
• 2 tbsp, leveled flour
• 1 tbsp, heaped vegetable broth, instant
• 300 ml water
• 3 tbsp herb vinegar
• 200 ml whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cologne potato dish, very simple

Wash the lettuce and tear it into small pieces, and chop the onions into small pieces. Peel the potatoes and boil them in lightly salted water for about 25 minutes until they are boiled. Dissolve the stock in the water and set aside. While the potatoes are cooking, sauté the bacon and onions in 2 tablespoons of margarine. Add the flour and pour the stock into the roux until a slightly thick bacon and onion sauce forms. Mash the cooked potatoes in a large pot and fold in the bacon sauce. Fold in the lettuce and finally add the cream and vinegar. The trettschloot is eaten warm with fried eggs or boiled mettwurst. 800 kcal per serving.