Entree: Germany – Saarland – Saarländische Lyonerpfanne mit Ei (Saarland-style pan-fry of Lyoner sausage with potatoes, onions, and fried egg)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (450 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1/4-inch (6 mm) slices
- 12 oz (340 g) Lyoner sausage, sliced into 1/4-inch (6 mm) rounds
- 1 large onion, thinly sliced (about 1 cup / 150 g)
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 2 tbsp (30 g) butter
- 4 large eggs
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) German-style mustard (optional, for serving)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) white wine or apple cider vinegar (optional, to deglaze)

Instructions

1. Parboil the potato slices in lightly salted water for 6–8 minutes until just tender but not falling apart. Drain and pat dry thoroughly with a kitchen towel.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the potato slices in a single layer (cook in batches if needed) and fry until golden and crisp on both sides, about 6–8 minutes per side. Remove and keep warm.
3. In the same pan add 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter. Add the sliced onion and cook over medium heat until soft and beginning to caramelize, about 6–8 minutes.
4. Add the Lyoner sausage slices to the onions and cook until they brown slightly, about 4–5 minutes. If the pan is dry, splash 1 tbsp (15 ml) white wine or vinegar to deglaze and scrape up browned bits.
5. Return the potatoes to the pan and gently toss to combine with the sausage and onions. Season with salt and pepper to taste and keep warm over low heat.
6. In a separate small skillet, fry the eggs to your preferred doneness (sunny-side up is traditional), using the remaining butter or a little oil; season with salt and pepper.
7. Divide the Lyonerpfanne among four plates, top each portion with a fried egg, sprinkle with chopped parsley, and serve with mustard on the side.