Crispy Potatoes with Cucumber-Radish Salad
A simple evening meal that is warm and fresh at the same time: crispy pan-fried potatoes, a cool cucumber-radish salad with yogurt, and topped with a fried egg. If you have leftover potatoes from the day before, it goes even faster.
Author
abendbrot_lena
Instructions
Wash the potatoes thoroughly and boil them in salted water for about 18 minutes. Drain, let them steam off briefly, and cut into thick slices. You can cut pre-cooked potatoes from the day before directly.
💡 Tip: For the evening meal, I like to cook the potatoes the night before. When cold, they can be cut more cleanly and become crispy faster.
About 18 min
Finely slice the cucumber and radishes. Mix the cucumber with a pinch of salt and let it sit for 8 minutes, then gently squeeze out excess moisture. Chop the dill and chives.
💡 Tip: The brief salting prevents the yogurt salad from becoming watery later.
About 8 min
Mix yogurt, mustard, vinegar, 1 tablespoon of rapeseed oil, sugar, pepper, and a little salt. Fold in the cucumber, radishes, and half of the herbs, and refrigerate until serving.
💡 Tip: Salt carefully at first: the cucumber and potatoes will bring flavor later.
About 4 min
Heat the remaining rapeseed oil in a large pan. Fry the potato slices over medium heat for 8 to 10 minutes until crispy, then add the red onion and fry for another 3 minutes. Season with salt and pepper.
💡 Tip: Do not constantly turn the potatoes. If they are allowed to sit, they will develop beautiful golden edges.
About 13 min
Melt butter in a small pan and fry the eggs as fried eggs. Serve the potatoes with the cucumber-radish salad, place one egg on top, and sprinkle with the remaining herbs.
💡 Tip: For children or for the office, you can also hard-boil the egg and place it halved on the potatoes.
About 5 min
