Baked bread with fried potato spread

Ingredients for 4 servings:

• 1 ½ kg potatoes, mostly waxy
• 2 m.-large onion(s), red
• 1 cup sour cream
• ½ cup cream
• 200 g Gouda or Chester, grated
• 1 bunch of chives
• 100 g bacon cubes
• Celery salt or fried potato salt
• pepper
• Paprika powder
• 100 ml olive oil
• Bread(s) in slices

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and cut into 1 cm cubes. Then soak the potato cubes in lukewarm water for five minutes. In the meantime, also cut the onions into 1 cm cubes and set aside. Chop the chives, keeping them separate from the onions. Remove the potatoes from the water, drain, and fry them in a well-oiled pan at maximum heat for about three minutes. I use olive oil and use about 50-100 ml. Then reduce the heat slightly. Season the potatoes well with salt, pepper, and paprika, turn them over again, and cover the pan with a lid. This is important to prevent the water from escaping and the potatoes from burning. Then fry the fried potatoes for about 10-15 minutes, turning them several times. Don’t turn them too often, or the potatoes won’t develop a nice crust. Finally, fry the fried potatoes uncovered for another 2-3 minutes over full heat until crispy. Remove the potatoes from the pan. Add the onions to the pan and fry for about a minute. They should just become translucent. Then remove the onions from the pan and add the bacon to the pan. Fry it well. If you like, you can wipe the pan with a kitchen towel shortly beforehand to prevent the bacon from becoming too oily. Mix the sour cream, cream, onions, chives, and cheese in a bowl. Finally, carefully fold in the potatoes. Spread the mixture generously on a piece of bread and place the bacon on top. Bake the sandwiches in the oven at 170°C (top/bottom heat) for 10-15 minutes until crispy.