Munich Leberkäse mit Bratkartoffeln

Instructions

1. Boil the potatoes in salted water until just tender, about 15 minutes. Drain and allow to cool completely (cook the day before for best results). Slice into 5mm rounds.
2. Cut the Leberkäse into slices about 1.5 cm thick. Score the edges with a few cuts to prevent curling.
3. Heat half the clarified butter in a large skillet over medium-high heat. Fry the Leberkäse slices for 3–4 minutes per side until deeply golden and caramelised. Remove and keep warm.
4. In the same skillet, add the remaining clarified butter. Fry the bacon lardons for 2 minutes until beginning to crisp.
5. Add the potato slices in a single layer. Fry undisturbed for 4 minutes until a golden crust forms. Flip and add the sliced onion. Fry for another 5 minutes, turning occasionally, until potatoes are crisp and onions are soft and golden.
6. Season the Bratkartoffeln with salt, pepper and snipped chives.
7. Plate the Leberkäse alongside the Bratkartoffeln. Serve with sweet Bavarian mustard and a cold Weissbier if desired.

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