Leberkäse with Egg

If the potatoes aren't cooked yet, boil them in their skins until tender, let cool, peel and cut into slices about 5 mm thick. For this recipe, use potatoes that are already cooked.

Melt the butter in a large skillet over medium heat. Arrange the potatoes in a single layer and fry for 8–10 minutes, turning gently, until the slices are golden and crispy. Season with salt and pepper to taste.

Heat the oil in another skillet. Add the leberkäse slices and fry for 2–3 minutes on each side until heated through and browned.

Transfer the leberkäse to plates or keep warm over low heat. In the same skillet, add the remaining oil if needed, crack in the eggs and fry for 3–5 minutes without flipping, until the whites are fully set and the yolks remain runny.

Season the eggs with salt and pepper to taste. Place one egg on top of each leberkäse slice and arrange the fried potatoes alongside.

Serve immediately with mustard and pickles.