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Pan-Fried Leberkäse with Fried Egg | Tavern Classic
(0)
30 min
Quick
Knuspr-Küche
Knusprig angebratener bayerischer Leberkäse, gekrönt von einem Spiegelei mit flüssigem Eigelb und serviert mit traditionellem lauwarmem Kartoffelsalat. Ein herzhafter süddeutscher Wirtshausklassiker für die ganze Familie – deftig, schnell zubereitet und unvergleichlich lecker!
Preparation method
Preparing the potato salad
Wash the waxy potatoes thoroughly and boil in plenty of salted water for about 20–25 minutes until cooked. Then drain, let steam off briefly, peel while still warm, and cut into slices about 3–4 mm thick.
Peel the onion and cut into fine dice. Bring the beef broth to a boil in a small pot, add the diced onion, and let steep for 1 minute. Pour over the warm potato slices together with the white wine vinegar, sweet mustard, 2 tbsp sunflower oil, 1 tsp fine table salt, and a little black pepper. Mix gently and let infuse for at least 15 minutes.
Frying the Leberkäse & fried eggs
Heat 2 tbsp sunflower oil and 10 g unsalted butter in a large pan. Add the Leberkäse slices and fry over medium-high heat for 3–4 minutes on each side until golden brown and crispy. Remove from the pan and keep warm.
Chef's tip
Traditional tip: Be sure to use hot broth for the dressing. The heat allows the potato slices to absorb the flavor of the vinegar-mustard stock especially well.
Serving suggestion: A fresh Bavarian pretzel or crusty farmhouse bread pairs wonderfully with this.
110 min
Masterpiece
