John Myers
Potato Place
The perfect potato place recipe with a picture and simple step-by-step instructions.
- 750 g Sourdough
- 1 kg Waxy potatoes
- 2 cups Milk
- 250 g Sour cream
- 4 piece Free range eggs
- 2 Rods Leek
- 1 Teaspoon (level) Salt and pepper
- 250 g Streaky bacon
- Prepare bread dough from the sourdough. See my baking book. Delicious sourdough bread.
- Line a baking sheet with parchment paper or grease it very well and roll out the bread dough. Cover the bread dough and let rise for another two hours on the baking sheet.
- In the meantime, cook the potatoes. Cut the leek into thin rings. Fry the bacon in a pan a little.
- Then press the cooked potatoes through a potato press, or mash them well with a masher.
- Then boil the milk and stir the hot milk into the potatoes.
- Stir in the sour cream, then the eggs. Salt and pepper are good, the whole thing will be very liquid, not frightening. Last but not least, add the leek rings. Preheat the oven top / bottom heat to 220C.
- Pierce the bread dough with a fork. Put the liquid potato dough on the bread dough. Spread the bacon on top. It’s a bit of a hassle, but it’s worth it.
- And put in the middle rack in the oven for about 30 minutes. Depending on the oven.
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