Potato onion meat

Name: Potato onion meat
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Onion; 2 small tomato; 2 Gherkins (approx. 40 g each); 50 g corned beef; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 ml Milk; 1 pack of Mashed Potatoes; 7-10 Tbsp grated nutmeg; 10 g Butter; 2 Eggs; 1-2 stem(s) Dill; 7-10 Tbsp lettuce, cherry tomato, dill flags and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Onion
2 small tomato
2 Gherkins (approx. 40 g each)
50 g corned beef
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 ml Milk
1 pack of Mashed Potatoes
7-10 Tbsp grated nutmeg
10 g Butter
2 Eggs
1-2 stem(s) Dill
7-10 Tbsp lettuce, cherry tomato, dill flags and parsley

Directions

1
Peel and finely dice the onions. Wash, quarter, seed and dice the tomatoes. Dice cucumbers and corned beef as well. Heat 1 tablespoon of oil in a frying pan, fry onions until translucent, add cucumber, 3/4 of the tomatoes and corned beef and heat briefly.
2
Season with salt and pepper and keep warm. Put milk and 150 ml water in a small pot and bring to the boil. Remove from the heat and stir in mashed potato powder with a whisk.
3
Season with salt and nutmeg. Stir in the fat. Fold the corned beef and cucumber pan into the mashed potatoes and keep warm. Heat the remaining oil in a pan, add the eggs and fry over medium heat until golden brown.
4
Season with salt and pepper. Wash the dill, dab dry and cut finely. Arrange potato onion meat and 1 fried egg each on plates. Sprinkle with dill and remaining tomatoes and serve as you like, garnished with lettuce, tomato, dill flags and parsley.