Summary

Ingredients

• 800 g potato (s), cooked
• 500 g minced meat, mixed
• 150 g pork belly, smoked, diced
• 1 large onion (s), diced
• salt
• pepper
• 1 teaspoon, heaped marjoram, rubbed
• Clarified butter
• 4 egg (s)
• 1 bunch chives

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Instructions

1. Heat roughly 2 tablespoons of clarified butter in a large pan over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the diced smoked pork belly and cook for 3-4 minutes. Transfer to a bowl and set aside.
2. In the same pan, cook the minced meat over medium-high heat for 8-10 minutes, stirring occasionally, until fully cooked through (internal temperature 63°C/145°F). Season with salt and pepper. Add to the bowl with the onions and pork belly and mix.
3. In the same pan, add roughly 2 tablespoons of clarified butter and fry the cooked potato slices over medium-high heat for 8-10 minutes, stirring frequently, until golden brown. Season with salt and the heaped teaspoon of marjoram. Add the cooked meat mixture and stir everything together. Season again with salt and pepper if needed. Divide among 4 warm plates.
4. In a separate pan, heat roughly 1 tablespoon of clarified butter over medium heat. Fry the 4 eggs for 3-4 minutes until the whites are set. Place one egg on top of each serving. Finely slice the chives and sprinkle over the top. Serve immediately.