Potato Gröstel

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Dice the potatoes. Cut the roast from the previous day into cubes of the same size as the potatoes. Peel onion and cut into cubes. Heat 1 tablespoon of clarified butter in a pan.

2. 2

   Fry the meat for about 10 minutes while turning. Season with salt and pepper. Remove and keep warm. Melt 1 tablespoon of clarified butter in the frying fat. Fry the potatoes for about 10 minutes while turning. Add the onion 3 minutes before the end of cooking time. Add the meat to the potatoes in the pan and fold in carefully. In the meantime, heat 1/2 tablespoon of clarified butter in a second pan and fry the eggs. Season with salt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Sprinkle parsley on the crumbs.

3. 3

   Add the onion 3 minutes before the end of cooking time. Add the meat to the potatoes in the pan and fold in carefully. In the meantime, heat 1/2 tablespoon of clarified butter in a second pan and fry the eggs. Season with salt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Sprinkle parsley on the crumbs. Arrange crumbs and fried eggs on plates. Serve with gherkins and beetroot salad

Nutrition Facts

KCAL
660 kcal

CARBS
31 g

FATS
39 g

PROTEINS
46 g