Beef Hash with Fried Egg and Mashed Potatoes- V.Klink

Briefly sauté the onions and bacon in the oil, then add the leek and paradeis pulp, mix well, add the minced meat, fry the whole thing well, crushing any lumps of minced meat well with the frying ladle. Extinguish with a little bit of clear soup, so that the hash is reduced to a creamy consistency. At the very end, add the thyme and freshly chopped parsley, season with salt and pepper.

In the meantime, fry the eggs: heat the butter in a non-stick frying pan. Crack the eggs one by one onto a plate and slide them into the foaming butter. The fire should be kept low so that the egg whites do not brown too soon. The fried eggs should have a soft brown edge and the egg yolks should be waxy soft.

Divide mashed potatoes (see below) evenly among plates, arrange hash over each and place a fried egg on top.

Mashed potatoes:

Peel potatoes, cut in half lengthwise and soften in salted water. Drain thoroughly, place repeatedly on the stove (on low heat) and steam out. Shake the potatoes repeatedly, perhaps scraping them from the bottom. If they fall apart, it does not matter, the potatoes must be soft.

Bring the milk to the boil. Press the potatoes through a potato ricer into a hot pot.

Pour the hot milk over the potatoes and mix with a whisk until the mixture is loose and not too wet. Cream the butter

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