Macaire potatoes

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 1 egg yolk
• 1 tbsp bacon, finely diced
• 1 shallot(s), finely chopped
• e.g. parsley, flat, very finely chopped
• 2 cubes of butter, each approx. 2 – 3 cm edge length
• salt and pepper
• 1 tbsp flour or cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potato pancakes as a side dish to meat dishes

This side dish is very easy to prepare and can be fried in just a few minutes just before serving. Boil the potatoes in their skins, let them cool slightly, and then peel them. Sauté the shallot and bacon with a little butter over low heat for 5 minutes until translucent, then stir in the parsley. Press the lukewarm potatoes through a ricer or, if you don’t have one, mash them thoroughly with a masher or fork so that no hard spots remain. Mix well with the shallot and bacon mixture and the egg yolk. Season well with salt and pepper and, if desired, thicken with a little flour or cornstarch until a smooth, non-sticky dough forms. Shape this into a log about 5 cm in diameter, lightly flour the outside, and set aside in a cool place. Just before serving, cut into 1-2 cm thick slices and fry in a little butter for about 2 minutes on each side until golden brown. Make sure the temperature is not so high that dark spots appear.