Main Course




  • 1/2 pound smoked or cured animal products (bacon or pork stomach area work well)
  • 2 leeks
  • 2-3 medium onions
  • 2 pounds potatoes
  • 2 eggs
  • salt and pepper
  • marjoram
  • nutmeg
  • 1/2 cup chopped unique parsley
  • Directions

    1. Dice meat and slighty fry it in a cast-iron pot and also skillet. Thoroughly clean and decrease the leeks, halve them lengthwise plus slice them very very finely.
    2. Chop the onions finely. Add the leeks and onions, saut until that they turn translucent and make cool.
    3. Preheat oven to 485 degrees F.
    4. Peel potatoes, grate them and, using a cheesecloth, press out the liquid. Beat any eggs and combine them with the components in the skillet. Season to taste with salt, pepper, marjoram, nutmeg and parsley.
    5. Cover the pot make into the oven for A person – 1-1/2 hours. (If you do not own a adequate enough skillet or Dutch oven, also you can use a large baking plate.) In order to achieve a crunchy leading layer, remove lid 12-15 min taking the dish out.
    6. Serve hot with a salad or the apple company puree and a semi-dry white red wine.

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