Summary

Ingredients

• 2 kg potato (s), floury cooking
• 200 g butter
• milk
• pepper
• salt
• nutmeg
• 5 egg yolks
• 5 medium onion (s)
• 1 small clove garlic, to taste
• 500 g meat loaf, coarse or fine

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Instructions

1. Peel the onions, cut into rings and stew them lightly brown in a spacious pan.
2. Peel the potatoes and halve or quarter them depending on the size and cook them in salted water.
3. When the potatoes start to boil, season the onions with salt, pepper, garlic and add the diced meat loaf and fry evenly brown over a medium heat, turning frequently.
4. In the meantime, heat the butter with a little milk on a low heat. When the potatoes are cooked, drain them, add the warmed butter-milk solution and egg yolks, mash and season with salt, pepper and nutmeg. Add more milk until the consistency is smooth but not too runny.
5. The onion and liver loaf pan can also be served with a sauce.