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🍽️ Crispy Fried Potato Salad with Sunny-Side-Up Eggs

376 kcal · 30 min · 4 servings

Ingredients

• 1 spelt rolls or pretzel (from the day before)
• 4 tbsp rapeseed oil
• 1 bunch radishes
• salt
• 3 tbsp apple cider vinegar
• 2 tsp grainy mustard
• pepper
• 1 kg cooked boiled potatoes (waxy, from the day before)
• 4 eggs
• 0.5 bunch chives (10 g)

Instructions

1. 1. Cut the bread rolls into small cubes.
2. 2. Heat one tablespoon of oil in a pan over medium heat.
3. 3. Fry the bread cubes for three to four minutes until golden brown.
4. 4. Peel and wash the radishes.
5. 5. Cut the radishes into thin sticks.
6. 6. Mix the radishes with salt, vinegar, mustard, and pepper.
7. 7. Let the radish mixture sit for a moment to absorb the flavors.
8. 8. Peel the potatoes and slice them.
9. 9. Heat one tablespoon of oil in a pan over medium heat.
10. 10. Fry the potato slices for five to seven minutes.
11. 11. Shake the pan occasionally while cooking.
12. 12. Season the potatoes with a little salt and pepper.
13. 13. Heat the remaining oil in another large pan.
14. 14. Crack the eggs into the hot pan.
15. 15. Fry the eggs over medium heat for about four minutes to make sunny-side-up eggs.
16. 16. Season the sunny-side-up eggs with salt and pepper at the end.
17. 17. Wash the chives and shake them dry.
18. 18. Cut the chives into fine rings.
19. 19. Let the potato slices cool for five minutes.
20. 20. Mix the still warm potatoes with the radish dressing.
21. 21. Divide the fried potato salad into four bowls.
22. 22. Sprinkle the salad with the chive rings.
23. 23. Serve the salad with the bread cubes and sunny-side-up eggs.

Nutrition per serving

• kcal: 376
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 45 g