Belarusian potato grandmother

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Ingredients for the preparation of Belarusian potato headstock

Potato 2 kilograms
Chicken egg 1 piece
Salt to taste
Sour cream 20% fat 2 tablespoons
Ground black pepper to taste
Large bacon 2-4 strips
Large onion 1 piece

Main ingredients: Bacon, Potato, Onion
Serving 12 Servings
World Cuisine

Inventory:

Oven, Frying pan, Kitchen stove, Cutting board, Knife, Baking tray, Kitchen paper towels, Wooden spatula, Fine grater, Sieve, Deep bowl, Tablespoon, Kitchen gloves, Baking dishes - 4 pieces, Rectangular baking dish or baking tray, Plate - 2 pieces

Preparation of Belarusian potato headstock:

Step 1: prepare the bacon.

We spread the bacon on a cutting board and, using a knife, cut the ingredient into small pieces.

After that, put on a medium heat a frying pan without adding vegetable oil. When the pan warms up, make the fire less than average and carefully spread the crushed bacon into the container with clean, dry hands. From time to time, stirring the component with a wooden spatula, fry the bacon until it turns golden with a crispy crust. Then, turn off the burner and set the pan aside so that the bacon cools to room temperature. After - we shift the ingredient with a spatula to kitchen paper towels so that excess fat is stored from the meat pieces.

Step 2: prepare the onion.

With a knife, peel the onion from the husk. Then, immediately after that, we wash the ingredient under running water. We spread the peeled vegetable on a cutting board and, using the same sharp inventory, finely chop the onion into small squares, the size of no more than 1 centimeter.

After that, put again the same pan on medium heat. Attention: in the process of frying bacon, a sufficient amount of fat was released, so we prepare the ingredients without adding oil to the pan. If after frying your bacon in the pan there is more fat than necessary, then drain part of it into a separate container. When the remaining part of the fat is warmed up again, make the fire less than average and carefully spread the chopped onion in the pan with our hands, salt the vegetable to taste. From time to time, stirring everything with a wooden spatula, fry the ingredient until a soft golden color is formed, and also until it becomes soft. And now you can turn off the burner and set the pan aside so that our fried onions can cool to room temperature.

Step 3: prepare the potatoes.

First, peel the potatoes. And now we wash the ingredient well under warm running water. After - transfer the peeled vegetable to a deep bowl. And to grind the ingredient, we use a fine grater. So, using this improvised inventory, we rub the potato component directly into the bowl.

But that is not all! We need to get rid of excess potato fluid. To do this, put a tablespoon of potato chips in a sieve and, pressing on the component with the same spoon, get rid of excess fluid. Caution: at the same time, the potatoes must remain moist, so do not be too zealous. After that, pour the potatoes back into the bowl.

Step 4: prepare the Belarusian potato grandmother.

Break the egg into the container with potato chips, and also add sour cream, fried onions and bacon. Season with salt and pepper to taste. And now, mix everything thoroughly with a tablespoon until a homogeneous mass is formed. Using a tablespoon, pour in a small amount of bacon fat in 4 baking tins. Attention: if you do not have enough fat, do not be discouraged, as it can be replaced with vegetable oil. The main thing is that it is odorless. And after that, using the same inventory, we spread the potato mass into the molds. We smooth the surface of the dish with a spoon, crushing the mixture in a container.

We still have enough potato mass. Therefore, in the same way, we pour vegetable oil or the remaining fat of bacon in a baking sheet or in a rectangular baking dish, so that the liquid covers the entire shape of the container. And after that, spread the whole potato mixture with a spoon, leveling it at the end with the same improvised inventory. We put in turn the baking tins, and after that - the baking sheet in preheated to a temperature 180 ° C bake and bake the dish for 20-30 minutes until the surface of the Belarusian potato headstock is covered with a golden crust. Attention: if, after the allotted time for cooking, the surface of the potato is still pale, then you can use the kitchen tack to get a baking dish and grease the surface of the dish with oil or fat. After - put the dish back in the oven and bake for another 2 to 4 minutes.

Step 5: serve the Belarusian potato grandmother.

Immediately after cooking, you can serve it to the table. The Belarusian potato grandmother is obtained with a soft golden crust on the outside and with a delicate potato mass inside, which melts in the mouth after the first bite, leaving behind an unforgettable aftertaste of fried onions and bacon. Well, in order to improve the taste of the dish, you can sprinkle it with finely chopped fresh herbs of parsley or dill, and serve with sour cream. Good appetite!

Recipe Tips:

- - If you always have such an assistant in your kitchen as a food processor, then you can use it instead of a fine grater. Only in this case, be extremely careful that the appliance does not dry the potato chips. After all, potatoes should stay wet.

- - Instead of bacon, you can also add any other meat ingredients to your taste in the Belarusian potato headstock. For example, it can be pork and beef fried minced meat, or just fried pieces of beef or chicken, as well as fried sausage. The good taste will not change!

- - Belarusian potato grandmother can be used as a main course or served as a side dish. For example, if you cook this dish in a baking sheet, then it can be served as a main dish of potatoes. And vice versa: in small baking tins that can be served in this form to the table, the dish will be ironed like a side dish.