Sleeves with Schlaat

by Editorial Staff


Prep Time 40 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 4)


  • 1 kg potato (s), floury boiling
  • 1 teaspoon salt
  • 1 head lettuce (endive lettuce, large)
  • 1 onion (s)
  • 3 tablespoon vinegar
  • 4 tablespoon oil
  • 1 teaspoon salt
  • 0.5 teaspoon ½ pepper
  • 40 g bacon
  • 1 teaspoon butter
  • 0.5 liter ½ milk
  • 8 egg (s)
  • salt
  • pepper
  • Paprika powder
Sleeves with Schlaat
Sleeves with Schlaat


  1. This puree made from potatoes (Ärpel) and salad (Schlaat) proves the love of the people on the Rhine and Ruhr for potatoes. Not to be confused with Ärpelschlaat, the potato salad.
  2. Preparation: Peel and wash the potatoes. Cut into pieces of roughly the same size and put in a saucepan with 1/4 l of water and the salt. Bring the potatoes to a boil and then switch to low temperature. Cook in a closed pot for 20-30 minutes.
  3. While the potatoes are cooking, prepare the salad.
  4. First, remove the unsightly and withered leaves from the endive salad. Then cut it into strips approx. 5 mm wide. Start at the top and cut towards the stalk. The lettuce is easier to cut if it still holds together on the stalk. At the end the stalk flies into the trash. If the lettuce has grown very wide, cut it in half before cutting it. Wash the strips and place in a colander to drain.
  5. The onion is peeled and cut into small cubes.
  6. Now mix the diced onion with the vinegar, oil, salt and pepper in a large bowl. Add the drained lettuce and mix everything well.
  7. Cut the bacon into cent-sized pieces, melt a teaspoon of butter in a pan and add the bacon. Fry the pieces of bacon over high heat until crispy.
  8. For the fried eggs, heat 1 to 2 tablespoons of butter in the large pan at about the same time as the bacon. Beat 8 eggs and carefully slide them into the pan. (If the pan is too small, prepare the eggs in several stages.) Fry over low heat until the egg whites are no longer sticky. Sprinkle some pepper, salt and paprika on top.
  9. When the potatoes are cooked, pour off the water and briefly place the pot on the switched-off but still warm stove to allow the remaining liquid to evaporate. Be careful not to bake the potatoes.
  10. Now make puree out of it by first mashing it or mixing it briefly (!) With a hand blender. Heat the milk in an extra saucepan and stir it into the potatoes until a smooth batter is formed.
  11. Be careful, you must no longer use the blender for this. Because if the potatoes are mixed with it for too long, the pulp will be tough. So the best is a normal potato masher.
  12. Serving: Just before serving, mix the mashed potatoes and the diced bacon into the salad and stir well once. Then distribute on the plates and serve with the fried eggs.
  13. Eat immediately, the potatoes will get cold quickly from the salad!

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