Leberkäse with potato salad and fried egg

Name: Leberkäse with potato salad and fried egg
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 2 Onions; 5 TABLESPOONS Rapeseed oil; 2 heaped Tbsp medium hot mustard; 6 TABLESPOONS White wine vinegar; 300 ml Beef stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 4 discs Meat loaf (approx. 150 g each); 2 TABLESPOONS Oil; 4 Eggs (size M)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
2 Onions
5 TABLESPOONS Rapeseed oil
2 heaped Tbsp medium hot mustard
6 TABLESPOONS White wine vinegar
300 ml Beef stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
4 discs Meat loaf (approx. 150 g each)
2 TABLESPOONS 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, peel and slice while still warm. Peel onions and cut into fine cubes
2
Heat 2 tablespoons of rapeseed oil in a frying pan and sauté the onions until translucent. Stir in mustard, deglaze with vinegar and stock. Bring to the boil briefly, season with salt and pepper. Pour vinaigrette hot over the potatoes and mix well. Wash the chives, shake dry and cut into small rolls, except for a little garnish. Add the chives and 3 tbsp. rapeseed oil to the potatoes and leave to stand for approx. 30 minutes
3
Halve the slices of liver cheese. Heat the oil in a frying pan. Fry the Leberkäse for 2-3 minutes on each side in portions. Remove the finished Leberkäse from the pan and keep warm. Fry the eggs in the frying fat. Arrange 1 fried egg and 2 half slices of Leberkäse and potato salad on plates. Garnish with the remaining chives
4
Waiting time approx. 15 minutes