Ingredients
2 lbs potatoes, cooked, skin on, completely cooled
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard (or use butter or oil)
50 g bacon, diced
1 -2 tablespoon milk
Method
Sources
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Recipe1M+
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Complete guide to curing, smoking, sausage making
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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peel potatoes, grate or cut into thin strips and mix with the salt. heat the butter and lard (or oil) in a frying pan. add the diced bacon and potato and fry gently, stirring gently and frequently. if you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat. bring together into a cake and cover with an upside-down plate. fry over gentle heat for 20 minutes. pour the milk over the top and fry, covered, for about another 10 minutes. tip out onto the plate and serve.