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Potato Hot Pot

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Ingredients
  Potatoes 1 Pound
  Eggs 4
  Pork sausages 1 Pound
  Sour cream 5 Tablespoon
  Pepper 1 Pinch
  Dried thyme 1 Pinch
  Dried oregano 1 Pinch
  Butter 1 Tablespoon
  Garden cress 1⁄2 Bunch (50 gm)
  Lemon juice 1⁄2 Teaspoon
  Oil 1 Teaspoon
  Sugar 1 Pinch
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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