Take three medium sized boiled potatoes - preferably
cold - and cut them up in small pieces.
Chop about 150 grams of pork together with a few slices of coppa ham or
another kind of raw cured ham (Foodland’s delicatessen counter has
several kinds, all excellent). Also slice half an onion thinly.
Melt two or three tablespoons of butter in a skillet and add the meat
mixture. Add a pinch of each, thyme, sage, pepper and nutmeg. Don’t
overdo the nutmeg! Sauté until the pork is done and add the cold
potatoes. Mix with the pork and leave it alone for a while. Fold over
and let it rest again so it has time to brown. Drain a cup of sauerkraut
by squeezing it over the sink. Add this to the potatoes, fold it again.
Add salt and more pepper to taste and one egg. Mix until the egg has
coagulated and enjoy it all by yourself with a glass of beer, or wine,
if you must.
