Entree: Germany – Saarland – Saarländische Lyonerpfanne (Pan-fried Lyoner sausage with potatoes and onions prepared in Saarland style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Total 45 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and cut into 1/2-inch slices or small cubes
- 12 oz (340 g) Lyoner sausage, sliced about 1/4 inch thick
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 4 large eggs, approx. 7 oz (200 g) total
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) white wine vinegar or apple cider vinegar (optional)

Instructions

1. Par-cook the potatoes by simmering in salted water for 8–10 minutes until just tender but not falling apart; drain and let steam-dry for a few minutes.
2. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a large heavy skillet over medium-high heat. Add the potatoes in a single layer and fry, turning occasionally, until golden and crisp on most sides, about 10–12 minutes.
3. Push potatoes to one side of the pan, add the remaining oil and butter, then add the sliced onion. Fry until the onion is soft and beginning to caramelize, 5–7 minutes.
4. Add the sliced Lyoner to the skillet, stirring to warm and brown the edges, about 3–4 minutes. Season everything with the salt and pepper and, if using, splash the vinegar to deglaze and brighten flavors.
5. Make four small wells in the mixture and crack an egg into each well. Reduce heat to medium-low and cover the skillet; cook until egg whites are set and yolks reach desired doneness, about 4–6 minutes for runny yolks.
6. Sprinkle with chopped parsley and serve hot directly from the pan.