Singles Dinner No. 59

Ingredients for 1 servings:

• 2 medium-sized potatoes, boiled, approx. 300g
• 8 chicory leaves, the large outer
• 100 g minced beef
• 1 tbsp sugar, brown
• 3 cloves garlic
• 1 large shallot(s)
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Potato boats with chicory and minced beef

Boil the potatoes with their skins on until not too soft, drain the water, cover, and set aside. Peel the shallot, first slice it, then cut it into small cubes, and place it on a plate. Finely dice the garlic and add it to the plate. Heat the fat in a pan, add the sugar, and stir until caramelized, then add the diced shallots and garlic. Reduce the heat and simmer gently, then remove from the pan and place on a plate. Brown the ground beef all over, season well, and add the caramelized onion and garlic mixture. Mix everything well, turn off the heat, and put the lid on. Peel the potatoes, cut them in half lengthwise, and scoop out the insides of the potatoes with a teaspoon. Immediately mix this potato mixture with the ground beef in the pan. Season the insides of the potatoes with a little salt, and pepper if desired. Place two chicory leaves into each hollowed-out potato boat, each with the point facing outwards, and spread the pan mixture on the leaves.