Leberkäse with fried egg and potato salad

Name: Leberkäse with fried egg and potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 1 glass (370 ml) Cornichons; 5 TABLESPOONS fat-reduced salad cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Fruit vinegar; 1/2 bunch Parsley; 1 Onion; 4 discs (150 g each) Meatloaf; 2 TABLESPOONS Sunflower oil; 4 Eggs (size M)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 glass (370 ml) Cornichons
5 TABLESPOONS fat-reduced salad cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Fruit vinegar
1/2 bunch Parsley
1 Onion
4 discs (150 g each) Meatloaf
2 TABLESPOONS Sunflower oil
4 Eggs (size M)

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Drain the cucumbers, collect the cucumber water.
2
Cut the cucumbers into slices. For the sauce, stir the salad cream and 4-6 tablespoons of cucumber water until smooth. Season to taste with salt, pepper and vinegar. Wash parsley, shake dry, pluck leaves from the stalks and chop.
3
Cut the potatoes into slices. Carefully mix the prepared ingredients and put in a cool place. Peel onion and cut into rings. Halve meat loaf. Heat 1 tablespoon of oil in a frying pan and fry Leberkäse in portions while turning for about 5 minutes.
4
In a second pan, heat 1 tablespoon of oil and fry the eggs. Remove the finished Leberkäse from the pan, keep warm and fry the onions in the frying fat until crispy. Arrange Leberkäse, salad and eggs on plates.
5
Sprinkle with onion rings.