John Myers
Ingredients for 5 servings:
- 60 g bacon (back bacon)
- 1 kg minced meat, mixed
- 5 bay leaves
- 1 small jar gherkins
- 2 kg potatoes, floury
- ½ liter of milk
- some butter
- salt and pepper
- some oil, neutral
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes
Mashed potatoes with minced meat
Dice the bacon and sauté until translucent in a little neutral oil. You can add the bacon rind first for flavor. Then add the minced meat and bay leaves, fry until tender, and season with salt and pepper. Once the minced meat is cooked through, add the finely chopped gherkins, heat through once, and set aside for about an hour to marinate. After about an hour, mash the potatoes with the milk and a small knob of butter as usual. Heat the minced meat mixture again, remove the rind and bay leaves, and mix with the mashed potatoes. A glass of ice-cold milk is best served with it. It also freezes well. The recipe actually comes from Bremerhaven. Since not everyone there likes beetroot and corned beef, it has been significantly modified. I know the recipe from my childhood and could still fool myself. Friends are also enthusiastic about it, and you can then serve it more often.
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