Zubereitung

1. 1

   Peel the potatoes boiled the day before and cut them into slices about 5 mm thick. Peel the onions and cut them into fine rings.

2. 2

   Heat 2 tbsp of the clarified butter in a large frying pan and put the potato slices in side by side. Fry them over a medium to high heat and only turn them once the underside is golden brown.

3. 3

   Mix in the onion rings and carry on frying everything until the potatoes are crisp all over and the onions are golden brown. Season with salt and pepper.

4. 4

   Meanwhile, take the Knipp out of its skin and put it into a second pan with the remaining clarified butter.

5. 5

   Break the mixture up over a medium heat with the spatula, spread it out flat and fry it, turning it several times, until it is crisp and brown all over and cooked right through.

6. 6

   Arrange the Knipp and the fried potatoes on warmed plates. Cut the pickled gherkins into fans and serve them with the apple sauce and the dark rye bread.