Despite the simplicity of a classic portion of burning love, it is nothing less than a delicious dish. The sweet caramelised onions, crispy bacon bits and soft, creamy mash are a perfect combination.
Use a whole piece of good quality bacon, which you cut into large cubes yourself. This gives the best result.
If you want to sneak a little extra green into the dish, you can replace some of the potatoes with celeriac.
Serves 4:
Ingredients
1 kg baking potatoes or potatoes for mash
50 g butter
2 dl milk
4-5 large onions
400 g diced bacon 20 g butter Fresh herbs for garnish, e.g. cress, chives or parsley Beetroot for serving Salt and pepper
Method
Peel the potatoes, cut them into large cubes and boil them in unsalted water until tender.
Mash the potatoes with a potato masher or electric whisk. Melt the butter in the hot mash, then add milk until the mash has the desired consistency. Season with salt. Peel and chop the onions coarsely. Fry the bacon until crispy in a dry frying pan and drain on kitchen paper. Fry the onions over a low to medium heat in the bacon fat (pour off some of the fat if there is too much) and butter for about 10-15 minutes, stirring regularly, until they are well caramelised. Season with salt and pepper. Stir in the bacon bits.
Top the mashed potatoes with bacon, onions and herbs.
Serve with pickled beetroot.
