Potato roll

Ingredients for 4 servings:

• 500 g potatoes, floury
• 1 egg(s)
• 2 egg yolks
• 4 tbsp flour (heaped)
• 20 g butter
• 120 g bacon, diced
• 1 onion(s)
• 2 tbsp parsley, finely chopped
• salt and pepper
• nutmeg
• 10 g butter, liquid
• 1 egg white for brushing
• 2 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

goes well with a sumptuous festive roast, but also just with a salad

Boil the potatoes, drain, and allow to cool. Finely dice the onion. Fry the bacon in a pan, add 10g of butter, and fry the onion until translucent. Stir in the parsley and transfer everything to a small bowl. Now stir in the egg and let the mixture cool. Preheat the oven to 185°C (fan). Peel the potatoes and press them through a ricer while they are still hot. Season with salt, pepper, and nutmeg, and stir in the egg yolks. Then knead in 10g of butter and the flour. If the dough is very sticky, knead in a little more flour. Roll out on a well-floured surface into a rectangle about 1.5cm thick. Spread the bacon and onion mixture on top and shape everything into a roll. Place baking paper on a baking tray and carefully place the potato roll on top. Brush the surface with egg white and sprinkle with breadcrumbs. Drizzle with melted butter and bake in the oven for 20-30 minutes. Then slice and serve. It goes perfectly with a hearty roast; it also tastes great on its own with a mixed or green salad. It can also be prepared a few hours in advance, then cover tightly with cling film until baking.