Leberkas with fried potatoes is a typical Bavarian dish. You can skip the dip, it tastes great without it too.
2 Portions · 1,150 g
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Preheat the oven to 250°C top/bottom heat.
Wash the potatoes and slice them, place them on a baking sheet.
Season with salt, paprika powder, pepper, and garlic (set aside some garlic for the dip).
Add the oil and rosemary and mix everything well.
Grill the potatoes for about 40 minutes.
Put yogurt into a bowl.
Finely chop the chives and add them.
Add 2 spoons of olive oil.
Refine with lime juice.
Season with salt, a little paprika powder, and chopped garlic.
Mix everything well and let it sit at room temperature for an hour.
Slice the Leberkas very thinly, place it on baking paper, and bake it until golden brown in the hot oven (when the potatoes are done, turn off the oven) for 2-3 minutes.
Heat oil in the pan over high heat, crack the eggs, and fry them. Turn the stove down to medium heat and continue frying the eggs with a lid until the bottom is slightly brown and crispy.
Serving: First the potatoes, then the Leberkas chips, the fried egg on top, and finally the dip.
Enjoy your meal!!!
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