Leberkäse with potato salad and fried egg

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered in boiling water for about 20 minutes. Pour off, rinse with cold water and let it cool down a bit. Then remove the skin. Cut the potatoes into thin slices while still warm.

2. 2

   Onions peel and in fine cubes cut. Heat 2 tablespoons of oil in a frying pan. Sauté the onions in it until transparent. Stir in vinegar, stock and mustard, bring to the boil briefly. Season with salt and pepper. Carefully mix hot vinaigrette with potatoes.

3. 3

   Wash the chives, shake dry and cut into small rolls. Add 3 tablespoons of oil to the potatoes. Leave to stand for at least 30 minutes.

4. 4

   Halve the slices of liver cheese. Heat 2 tablespoons of oil in a frying pan. Fry the Leberkäse for 2-3 minutes on each side in portions. Remove from the pan and keep warm in the oven (approx. 50 °C) until all slices are fried.

5. 5

   Fry the eggs in the frying fat to make fried eggs. Season with salt and pepper. Season potato salad with salt and pepper if necessary. Serve with meat loaf and potato salad.