Potato Hot Pot Recipe
Ingredients
| Potatoes | 1 Pound | |
| Eggs | 4 standard | |
| Pork sausages | 1 Pound | |
| Sour cream | 5 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Pinch | |
| Pinch dried thyme | ||
| Pinch dried oregano | ||
| Butter | 1 Tablespoon | |
| 1/2 bunch garden cress | ||
| Lemon juice | 1/2 Teaspoon | |
| Oil | 1 Teaspoon | |
| Pinch sugar | ||
| Salt | 1 Pinch | |
Directions
Peel the potatoes and place in a saucepan.
Cover with water, bring to the boil and simmer for 15-20 minutes, until tender.
Drain and slice.
Hard-cook the eggs.
Shell and slice.
Broil the sausages until well browned on all sides, then slice.
Mix together the sour cream, salt, pepper, thyme and oregano.
Layer the potato, egg and sausage slices in a well greased baking pan, finishing with a layer of potatoes.
(Reserve a few sausage and egg slices for the garnish.) Pour over the sour cream mixture and dot with the butter, cut into small pieces.
Bake in a moderately hot oven (400° F) for 30 minutes.
Meanwhile, cut the cress, rinse in cold water, and dry well.
Mix the lemon juice, oil, sugar and salt with the cress.
Garnish the hot pot with the reserved slices of egg and sausage and the cress salad.
Cover with water, bring to the boil and simmer for 15-20 minutes, until tender.
Drain and slice.
Hard-cook the eggs.
Shell and slice.
Broil the sausages until well browned on all sides, then slice.
Mix together the sour cream, salt, pepper, thyme and oregano.
Layer the potato, egg and sausage slices in a well greased baking pan, finishing with a layer of potatoes.
(Reserve a few sausage and egg slices for the garnish.) Pour over the sour cream mixture and dot with the butter, cut into small pieces.
Bake in a moderately hot oven (400° F) for 30 minutes.
Meanwhile, cut the cress, rinse in cold water, and dry well.
Mix the lemon juice, oil, sugar and salt with the cress.
Garnish the hot pot with the reserved slices of egg and sausage and the cress salad.
Chef
