Leberkäse with Fried Egg and Warm Potato Salad

Boil potatoes in their skins until a knife slides through with no resistance, 15–20 minutes depending on size. Drain and let sit 2 minutes to steam off excess moisture.

Peel potatoes while still warm (use a towel to hold them). Slice into 5 mm rounds and transfer to a large bowl.

Finely dice the onion. Add to the warm potatoes.

Whisk together warm beef broth, white wine vinegar, Dijon mustard, vegetable oil, salt, and black pepper in a small bowl until emulsified.

Pour dressing over potatoes and onion. Toss gently with a spatula, folding from the bottom to avoid breaking slices. Let sit 10 minutes, tossing once halfway through.

Heat 15 ml sunflower oil in a frying pan over medium heat. Add leberkäse slices and fry 3–4 minutes per side until deep golden brown and edges are crispy. Transfer to plates.

Add remaining 15 ml sunflower oil to the same pan. Crack eggs into the pan and fry 2–3 minutes until whites are set but yolks jiggle when you shake the pan. Season with salt and pepper.

Fold chives into potato salad. Plate salad next to leberkäse, top each slice with a fried egg, and serve immediately.