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Ingredients (4 servings)
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800 g Erdäpfel
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500 g Sauerkraut
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2 Stk. Zwiebeln
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4 Stk. Eier
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150 ml Cremefine
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30 ml Rama Culinesse
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Salz, Pfeffer, Kümmel*
* not included in the price
Offer products at Penny
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ERDÄPFEL
Echt Big
Used in recipe: 800 g ≈ 1,06 €
1,5 kg
1,99 €
2,69 €
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NATURA SARMA-SAUERKRAUT
NATURA
500 g × 2,69 €/kg
1,35 €
1,65 €
-
ZWIEBELN*
WUNDERLINGE
2 Stk. × 0,66 €/kg
1,98 €
-
Gnasers Eier aus Bodenhaltung
Gnasers
Used in recipe: 4 von 10 Stk. ≈ 0,80 €
ab 2 Pkg. je
1,99 €
4,47 €
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RAMA CREMEFINE div. Sorten
RAMA
150 ml × 0,94 €/l
0,14 €
0,22 €
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RAMA CULINESSE BUTTERNOTE
RAMA
30 ml × 1,48 €/l
0,04 €
0,07 €
Preparation
- Peel the potatoes, cut into small cubes, parboil in salted water for about 10 minutes, then drain. Peel and finely dice the onions.
- Heat half of the Rama Culinesse in a large pan. Fry the onions and parboiled potatoes until crispy.
- Drain the sauerkraut, chop coarsely, and add to the pan. Pour in the Cremefine, season with salt, pepper, and caraway seeds, and simmer for 5 minutes.
- Heat the remaining Rama Culinesse in a second pan, fry the eggs sunny-side up, and serve on top of the potato and sauerkraut skillet.
