Roasted Potatoes with Green Beans and Fried Egg

For the roasted potatoes with green beans, boil the potatoes and let cool. Peel and dice the onion. Peel and finely chop the garlic. Peel the potatoes and cut into not too thin slices.

Heat the oil (or lard) in a good pan, not too hot, and slowly fry the onion cubes in it. When they start to color, add the sugar and garlic and increase the heat.

When the onions are nicely golden brown, add the potatoes, mix well with the onion, season, reduce the heat again a little and let the roasted potatoes brown, turn and let them brown again.

Repeat this process a few times. Make a light brown roux with the butter and flour and let cool. Clean the runner beans and pull out the strings (which supposedly no longer exist in today’s cultivars) and cut into 1-1½ cm pieces.

Bring about ¼ l of water to a boil, salt well pepper and cook the green beans in it until they stop squeaking. Add the cold roux to the boiling green beans and boil down until creamy.

Add the chopped dill and season with the vinegar. Fry the fried eggs in a not too hot pan with a little oil and arrange everything in a pleasing way.

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